Step 1

Add the milk, eggs, and hot sauce to a medium-sized mixing bowl. Stir to combine. Add the squash slices, and set aside until ready to use.

Step 2

In a breading tray or shallow container, whisk together the flour, cornmeal, salt, and pepper. Set aside until ready to use.

Step 3

Add the oil to a skillet over medium-high heat and allow to come to temperature, between 350°-375°.

Step 4

Shake off any dripping milk from the squash, and dredge completely in the dry batter. Carefully add to the oil, taking care not to overcrowd the pan and frying in batches as needed.

Step 5

Have ready a plate lined with paper towels or a cooling rack atop a rimmed baking sheet lined with paper towels.

Step 6

Cook the squash for 2 1/2 -3 minutes each, or just until the crust is perfectly golden brown. Remove from the oil and allow to cool slightly. For best results, serve right away.