1Slice squash thinly. A mandolin is perfect for this. Have coconut oil hot in a skillet. I use a regular non-stick skillet for this as an iron skillet can get too hot for this frying and your squash will burn before you know it! Add coconut oil to cover the bottom of skillet and about 1/2 inch up the side, it depends on the size of the skillet as to the amount of oil you use. Place about a cup of cornmeal in a zip-lock bag and add salt and pepper. Add sliced squash, a few at the time, to the cornmeal, seal the bag and shake to cover squash then add sliced squash to the hot oil, shaking off excess meal into the bag. Fry until golden brown, turning squash with tongs as they brown. It depends on how thick or how thin you have slice the squash as to the amount of time it takes to cook. NOTE: Place a cooling rack over a plate. As the squash gets done, with tongs remove the cooked squash to the cooling rack to drain, do not place them on paper towels. This tip came from Bonnie Dare who got it from Alton Brown. This makes a big difference when draining excess grease from fried foods.