Cookbook

Wipe fish dry. Cut into serving-size pieces. Combine lemon juice, salt garlic and oregano. Pour over fish and chill 30', turning fish occasionally. Remove fish from marinade and drain birefly. Combine cornmeal and flour, roll each fish piece in mixture, shake off excess. In wide frying pan heat mix of butter and oil (2 Tbsp each) until it foams but does not brown. Add fish. Cook, turning once, over medium-high heat or medium if fish pieces are not very thick, until lightly browned.

Seafood Cookbook, p. 39