6 pounds Butternut Squash, peeled, seeded and sliced
1 large Egg, beaten
1/2 cup Milk
1/2 cup Cornmeal
1/2 cup All-Purpose Flour
1 pinch Salt
1 pinch Fresh Ground Black Pepper
1 pinch Garlic Salt
1 cup Oil, for frying
Combine beaten egg and milk in small bowl.
In shallow bowl, combine cornmeal, flour, salt, pepper, and garlic salt.
Heat 1/2-inch oil in heavy skillet over medium high heat.
Dip squash pieces in egg mixture, then dredge in flour mixture.
Deep fry squash until golden brown.