1 cup White Lily® Enriched Self-Rising White Cornmeal Mix
1 1/2 cups White Lily® Enriched Bleached All-Purpose Flour, divided
4 to 5 teaspoons Cajun seasoning blend
1 teaspoon salt, divided
1 1/2 cups buttermilk
1 to 2 teaspoons hot pepper sauce
1 1/2 pounds boneless, skinless chicken breast or catfish fillets
1 1/2 cups Crisco® Pure Vegetable Oil
MIX corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate. Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl. Place buttermilk and hot sauce in separate shallow bowl.
CUT chicken or fish lengthwise into 5 x 1-inch strips. Working in batches, coat with flour mixture, shaking off any excess. Dip into buttermilk to coat, then coat with corn meal mixture. Let stand 10 minutes.
HEAT oil in 12-inch skillet over medium heat. Add chicken or fish to hot oil in batches. Cook 3 minutes. Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165°F or fish flakes easily with fork. Drain on paper towels.