Slice squash into rounds 1/8"-1/4" thick. When I have time, I salt the squash and let it sit for about 30 minutes to sweat out the excess water but when I am in a hurry I skip this step.
Combine milk and egg in a small bowl.
In a 2nd bowl (I use a plate) combine the flour, corn meal, salt, pepper and garlic powder.
If you set the squash aside to sweat, dab them dry with a paper towel then dip them in the egg mixture, then dredge them in the dry mixture. Continue this process until all the rounds have been dredged.
Using enough to cover the bottom of the pan, heat oil in a large skillet using medium to medium high heat. Place squash in skillet and fry both sides of squash until golden brown.