" Chicken Fried " Fish Fingers - cooking recipe

Ingredients

1 lb orange roughy, cut fish into 12 equal pieces (or any other thick mild boneless fillets)
3/4 cup buttermilk
1 egg, slightly beaten
1 cup self-rising flour
1 1/2 tablespoons seasoning salt
1 1/2 teaspoons ground black pepper
3/4 cup canola oil

Preparation

Put fish into a medium sized bowl.
Cover with buttermilk; chill for at least 2 hours.
Mix together flour, seasoning salt, and pepper in a large bowl.
Coat each piece of fish in flour mixture.
Set aside.
In remaining buttermilk, add egg, mixing well.
Coat floured fish in buttermilk/egg mix.
Repeat step 4.
Heat oil till hot but not smoking in a large skillet.
Add fish six pieces at a time. Do not crowd fish.
Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).