This recipe calls for 4 fillets.  Use catfish, tilapia or whiting. Check each fillet for bones. Discard whatever you find.  

Thoroughly rinse fillets in warm water.  Pat dry with paper towels.  Slice each fillet into 2 or 3 pieces.  Number of slices will depend on length.

Sprinkle both sides with preferred amounts of salt and coarse ground black pepper.  If preferred, add your favorite seasonings.  

In a medium bowl, combine one large egg and 2 cups buttermilk.  Whisk together until well combined.  Arrange fish nuggets in a single layer.  Buttermilk should cover the tops. Place lid or foil over bowl. Soak 10 minutes.

While fish is soaking, prepare the breading. In medium bowl, combine 2 cups of white or yellow cornmeal mix (I used white), 2 tablespoons of self-rising flour (sifted), 2 teaspoons of coarse ground black pepper, and 1/2 teaspoon of salt.  Whisk together until well combined.

Drain buttermilk from each fillet. Do not rinse. Immediately place each fillet into the cornmeal-flour mixture. Dredge until thoroughly coated on both sides. Set aside.

In a large skillet, pour in vegetable oil until 3/4 full.  Add 3 tablespoons of shortening (for crispness). Warm over low heat until sizzling hot (but not smoking). Drop a small amount of wet cornmeal batter into the oil. If it quickly sizzles and turns brown, the oil is hot enough.

Add the battered fish fillets in a single layer. If necessary, fry in two separate batches (see note below).

Fry over medium heat for 4 minutes. Flip over and continue frying until golden brown (3 to 4 more minutes). Cooking time will depend on thickness of each fillet.

Drain on paper towels. 

Serve hot. Garnish with lemon slices (optional).

NOTE: Fry second batch in a clean skillet with fresh HOT oil and shortening.