Fried Squash

1 lb squash, washed and sliced
1 cups cornmeal
1/4 cup self-rising flour
1 tsp salt
1 egg, beaten
1 tsp dried celery leaves, crushed
1 cup milk
cooking oil

Sprinkle the squash slices with the salt. Mix the egg and milk together in a bowl. Put in the squash and stir lightly to coat. Mix together the cornmeal, flour, and celery leaves. Batter the squash slices by dipping them in the cornmeal mixture.

Heat oil, 1 inch deep, in a frying pan over medium high heat; add the squash slices in increments and fry. Remove the slices as they brown and add more until they are all cooked. Do not crowd the squash in the pan, so that they will cook evenly.