Prepare your fish fillets by rinsing them under cold water and patting them dry with paper towels.

Place them in a shallow dish.

Pour the buttermilk over the fillets, ensuring they are fully coated.

Let them soak in the buttermilk for about 15 minutes to enhance moisture and flavor.

In a separate bowl, mix together the cornmeal, flour, salt, pepper, paprika, garlic powder, and onion powder.

Stir until all ingredients are well combined to create a flavorful breading mixture.

This will give your fish that classic golden and crispy texture.

Remove the fish fillets from the buttermilk, allowing any excess to drip off.

Dredge each fillet in the cornmeal mixture, making sure both sides are thoroughly coated.

Let them sit for a few minutes on a wire rack so the coating can adhere properly.

In a large skillet or deep fryer, heat sufficient oil to 375°F.

Carefully place the fish into the hot oil without overcrowding the pan.

Fry them for about 4-5 minutes on each side until they turn golden brown and crispy.

Once cooked, remove the fish from the oil and drain them on paper towels to remove excess oil.

Serve them hot and enjoy the delightful crunch with your favorite sides.