Cut the fillets into one- inch strips. Mix the buttermilk, salt and
pepper in a bowl or pie plate and add the fish. Turn once and
refrigerate.
In the meantime, mix the cornmeal and flour and spread on a sheet of
wax paper. Pour 2 inches of oil into a deep fryer or heavy pan. Heat
until a fat thermometer registers 375°F. Roll the strips of fish in the
cornmeal mixture, shake to remove the excess and, using tongs, lower a
few strips into the hot oil. Fry, turning, until the fish is browned on
both sides, about 3 minutes. Drain on paper towels and repeat with
remaining strips of fish.
