Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Combine eggs and milk in a medium mixing bowl. Dip fish in egg mixture; roll in cornmeal.
Fry in deep hot oil (375°) until fish are golden brown. Drain well on paper towels. Transfer fish to a warm serving platter, and serve immediately with cocktail sauce or tartar sauce.
Oxmoor House Homestyle Recipes
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