Cooking Instructions:

Rinse the fish fillets under cold water and pat them dry with paper towels.

If using buttermilk, soak the fillets in it for 30 minutes to enhance flavor and tenderness, then remove and let excess buttermilk drip off.

In a large bowl, combine the flour, cornmeal, salt, black pepper, onion powder, garlic powder, paprika, and cayenne pepper. Mix well until evenly combined.

In another bowl, beat the eggs. Dip each fish fillet first into the egg mixture, allowing any excess to drip off, then coat with the flour and cornmeal mixture, pressing lightly to guarantee a good coating.

Heat 2 to 3 inches of oil in a deep fryer or heavy pot until it reaches a temperature between 350°F and 375°F. Use a thermometer to monitor the oil temperature for the best results.

Fry the fish in small batches to avoid overcrowding the pot. Cook each batch for 3 to 5 minutes or until the fish is golden brown and cooked through.

Use a slotted spoon to remove the fish and place it on paper towels to drain excess oil.

Serve the fried fish hot with lemon wedges and spicy tartar sauce on the side.

For a delightful and successful frying experience, remember to maintain the oil temperature and avoid adding too many fillets at once.

This will help guarantee that your fish cooks evenly and remains crispy. Additionally, feel free to experiment with different seasonings or spices to make the dish your own.

Enjoy your Southern fried fish with your favorite sides for a truly comforting meal!