Begin by adding the oil to a skillet and heat over medium heat.

Next, combine the flour, corn meal, and seasonings in a small bowl.

In another bowl, beat an egg and whisk in buttermilk and water. 

Next, dredge each squash piece in the seasoned flour/cornmeal mixture, then into the wet mixture, then back to to the flour/cornmeal mixture.

Add the coated squash pieces to the heated skillet and brown on each side. This will take about 2 minutes per side. Be careful not to overcook or the texture of the squash will become mushy. 

Serve hot