Chicken Fried Fish Fingers

• 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

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

orange roughy, buttermilk, egg, flour, salt, ground black pepper, canola oil

Taken from www.food.com/recipe/chicken-fried-fish-fingers-165856 (may not work)