Rinse fish thoroughly in cold water; pat dry. Make a shallow S-shaped cut on each side. Sprinkle fish with salt and pepper; set aside.
Combine flour and cornmeal; stir well. Dredge fish in flour mixture.
Heat butter and bacon drippings in a large skillet to 350°. Cook fish 15 minutes on each side or until golden brown. Drain well on paper towels.
Transfer fish to a warm serving platter; sprinkle with parsley, and garnish with lemon wedges. Serve immediately.
Oxmoor House Homestyle Recipes