Margie's Beer Batter For Fish

3 cups corn meal

1 cup flour

3 whole eggs

salt and pepper -- to taste 2 cans beer

Mix dry ingredients, add eggs, then add beer until batter is at desired consistency. The thicker the batter the thicker the breading will be on the fish. Can be deep-fried or pan-fried. When pan-frying use a generous amount of oil, 3/4 of the fillet should be covered. Be sure oil (Crisco works best) is pre-heated to the point that the fish begins frying as soon as it is placed in the skillet. Test with drops of water if unsure. Fish is done when lightly browned on both sides.