Whisk the egg, 1 tablespoon seasoning and milk together in a shallow bowl. Soak the fish fillets in the mixture for about 20 minutes.
Preheat Oven to 200° F.
Combine the remaining seasoning mix and cornmeal in a paper or plastic bag.
Lift the fillets from the milk and egg mixture and put them, one fillet at a time, in the bag shking to coat on both sides.
As each fillet is coated lay it on a waxed paper lined baking sheet.
Pour oil into a deep-fat fryer or into a large heavy frying pan to a depth of 2 inches. Heat over high heat until the oil reaches 375° .
Using tongs, put 2 or 3 fillets in the oil and fry for 2 to 3 minutes, turning once or twice, until crispy brown. Do not crowd the pan.
Remove the fillets from the oil and drain on paper towels.
If frying in batches let the oil return to 375° F between each one.
Put the fillets in the warm oven while frying the rest or serve immediately.
Serve with your favorite tartar sauce or with our W'ham Sauce - Cajun or W'ham Sauce - Hot.
Want to kick it up a bit? Substitute our W'ham Seasoning - Cajun or W'ham Seasoning - Lost at Sea.
