How to Make It
Cut fish into thin strips; pat dry with paper towels. Combine garlic powder, pepper, and 1 teaspoon salt; sprinkle evenly over fish.
Place flour, buttermilk, and cornmeal each in a separate shallow dish. Dredge fish in flour, gently shaking off excess. Dip fish in buttermilk; dredge in cornmeal, gently shaking off excess.
Heat 1/2 cup oil in a large nonstick skillet over medium-high heat. Add half of fish. Cook 2 minutes on each side or until golden brown. Remove fish from skillet. Repeat with remaining oil and fish. Sprinkle cooked fish with remaining 1/2 teaspoon salt.