Cornmeal Coating: In a shallow dish, combine cornmeal, paprika, salt, black pepper, and cayenne pepper if using.

Flour Coating: In a separate shallow dish, mix flour, garlic powder, salt, black pepper, and cayenne pepper if desired.

Combination Coating: In another shallow dish, blend cornmeal, flour, onion powder, salt, black pepper, and optional cayenne pepper.

In a bowl, whisk together the eggs and buttermilk (or milk) until well combined.

Pat the fish fillets dry with paper towels to ensure the coating adheres properly.

Dip each fish fillet into the egg mixture, allowing any excess to drip off.

Dredge the fillet in your chosen coating mixture, pressing gently to ensure an even layer.

Place the coated fillets on a plate or baking sheet and let them rest for about 10 minutes. This helps the coating adhere better during frying.

In a large skillet or deep fryer, heat about ½ inch of oil over medium-high heat until it reaches 350°F (175°C). To test, drop a small amount of the coating mixture into the oil; it should sizzle immediately.

Carefully place the coated fish fillets into the hot oil, ensuring not to overcrowd the pan.

Fry for 3–4 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork.

Use a slotted spoon or tongs to remove the fish from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve the fried fish hot, accompanied by lemon wedges, tartar sauce, or your preferred dipping sauce.