In a bowl, combine the cornmeal, flour, paprika, cayenne pepper, garlic powder, onion powder, black pepper, salt, dried thyme, white pepper, and lemon zest. Mix thoroughly until well combined.

Store the seasoning mix in an airtight container for up to 3 months.

Choose fresh fish fillets such as catfish, tilapia, redfish, trout, bass, or snapper.

Pat the fillets dry with paper towels to remove excess moisture.

Sprinkle salt, black pepper, and cayenne directly onto the fish, massaging the seasoning into the fillets to ensure deep flavor absorption.

Place the prepared seasoning mix in a shallow dish.

Dredge each seasoned fish fillet in the mix, pressing lightly to ensure the coating adheres well.

For an extra crispy crust, dip the coated fish into a mixture of 2 eggs and ½ cup buttermilk or hot sauce, then dredge again in the seasoning mix.

Let the coated fish rest for 10 minutes before frying to allow the crust to firm up.

Heat oil (peanut, vegetable, or canola oil) in a deep fryer or cast-iron skillet to 350–375°F (175–190°C).

Fry the fish in batches, avoiding overcrowding the pan.

Cook each piece for 3–5 minutes per side, depending on thickness, until golden brown and crispy.

Remove the fried fish and place it on a wire rack over a baking sheet to drain excess oil.