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Gather all ingredients.
Whisk milk and egg together in a small bowl. Combine flour, cornmeal, garlic salt, pepper, and salt together in a separate bowl.
Heat oil in a deep skillet over medium-high heat to 350 to 375 degrees F (180 to 190 degrees C). Dip each squash slice into egg mixture, then dredge in flour mixture to coat.
Fry coated squash slices in hot oil, a few at a time, until crisp and golden brown on both sides. Drain on paper towel and serve immediately.