Crispy Fish Fillets

1/4 cup each white cornmeal and flour
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 pound fish fillets, thawed if frozen
1/4 cup buttermilk
oil
lemon wedges (optional)

Mix well cornmeal, flour, seasoned salt and pepper; set aside. Dip fillets in buttermilk, then in cornmeal mixture to coat well. Chill at least 30 minutes to set coating. Heat skillet with about 1/8 inch oil until hot. Add a few fillets at a time. Cook, turning once, until golden. Remove to platter; keep warm. Serve with lemon wedges. Makes 4 servings.

[Magazine clipping. This is another of the series with dates; in this case, (Friday May 4), presumably to go with the coleslaw.]