Pat the fish fillets dry with a paper towel—this helps the coating stick better.

If using buttermilk, pour it into a shallow bowl and soak the fillets for 15-20 minutes. This step enhances flavor and ensures a juicy texture.

In a separate small bowl, mix the seasonings (salt, black pepper, paprika, garlic powder, and cayenne) and sprinkle evenly over the fish.

Set up a dredging station with three bowls:

Bowl 1: All-purpose flour (for a dry base).

Bowl 2: Beaten eggs (helps the coating adhere).

Bowl 3: Cornmeal or panko breadcrumbs (for that perfect crispy finish).

Dredge each fillet in the flour, shaking off excess.

Dip into the egg wash, ensuring an even coat.

Press into the breadcrumb mixture, coating both sides well. For extra crunch, repeat the egg wash and breadcrumb step once more.

Heat oil in a deep pan or skillet to 350-375°F (175-190°C). Use a thermometer to maintain the right temperature.

Carefully place the fish into the hot oil, making sure not to overcrowd the pan.

Fry for 3-5 minutes per side, or until the fillets turn golden brown and crispy.

Remove and drain on a wire rack or paper towels to keep the coating crunchy.

Serve immediately with lemon wedges and tartar sauce for the ultimate fish fry experience.