Mom's Fried Yellow Squash.

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This is one that brings back fond memories of the summer when I grew up.
It was one of my favorite meals and I could eat them cold or hot.

Cut summer squash length wise about 1/4 inch thick.
Spread out and sprinkle salt on both sides.
In a bowl mix a one to one ratio of corn meal and corn flour if you have it with black pepper.'
Your choice as to how much.
Once the slices of squash have sweated out some moisture flip then in the corn meal mix and pan fry in a cast Iron skillet.
If the oil is at the right temperature I like mine really dark brown when ready to eat.
Not burned but dark brown with salt on them.
I ate tons of this salty stuff growing up in the long hot summers if the south.

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Here are some pictures.

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