Wash the yellow squash thoroughly and trim off both ends. Slice into uniform 1/4 inch rounds so they cook evenly.

Arrange three shallow bowls in a row on your counter. Place flour mixed with half the salt and pepper in the first bowl, beaten eggs combined with buttermilk in the second, and cornmeal mixed with remaining seasonings in the third.

Lay the squash slices on a clean kitchen towel and pat them dry. Sprinkle lightly with salt and let them sit for 5 minutes to draw out excess moisture.

Dredge each squash round in flour first, shaking off excess. Dip into the buttermilk mixture, then press firmly into the cornmeal to coat completely.

Pour vegetable oil into your cast iron skillet to a depth of about 1/2 inch. Heat over medium high until the oil reaches 350 degrees Fahrenheit.

Carefully place breaded squash rounds in the hot oil in a single layer without crowding. Fry for 2 to 3 minutes until the bottom turns golden brown.

Use tongs to flip each piece and fry the other side for another 2 to 3 minutes. The squash should be deep golden brown on both sides.

Transfer the fried squash to a wire rack set over a baking sheet. Season immediately with a sprinkle of salt while still hot.

Let the oil return to 350 degrees between batches. Continue frying until all squash is cooked, keeping finished pieces warm in a 200 degree oven if needed.

Arrange the fried squash on a serving platter and serve immediately while the coating is at peak crispiness.