Cut lemon into four large wedges for garnish.
You will need to set up a breading station before you get started. For this you will be will be using a 9 X 13 Baking pan for the dry ingredients ( Shawnee mills White Corn Bread mix and Extra fine minced rosemary) and a 9” x 9” pan for the buttermilk and milk. Another important thing to remember is you need a dry hand and a wet hand one for each pan as you work.
When you have you breading station set up fish to one side. Get a Large cast iron skillet on medium to low heat it need s to be large enough for two fillets at a time. Heat pan through for at least 5 min. Place ½ butter and ½ olive oil in the pan (enough to cover the surface about 1/4“) allow it to heat while breading the first two fillets.
Place fillet into the milk mixture and dredge into the cornbread mix. Covering and patting lightly with your dry hand.
The most critical part of this process is getting the oil to the correct temperature without scorching the butter. We are using cast iron as it holds a great deal of heat in the mass of the iron and will transfer into the fish quickly. You can test the oil by putting a few specks of breading into the pan if it starts frying the specks, the oil is ready.
Place the fish flesh side down, skin side up into the pan. It will need to sauté for about 3-4 min. Turn the fish and allow another 3-4 min cooking for the skin side. Note: when starting the second batch I usually take a few paper towels and wipe out the pan while it remains hot. Then I return it to the flame for a minute before starting again.
Remove and reserve in a warm location serve as soon as possible.