Instructions:
1. **Prepare the Coating:**
– In a shallow bowl, combine the flour, cornmeal, salt, black pepper, garlic powder, paprika, and cayenne pepper (if using).
– In another shallow bowl, whisk together the eggs and milk.
2. **Coat the Fish:**
– Pat the fish fillets dry with paper towels.
– Dip each fish fillet into the egg mixture, allowing any excess to drip off.
– Then, dredge the fillets in the flour mixture, pressing gently to ensure an even coating.
3. **Heat the Oil:**
– In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles and turns golden brown, the oil is ready.
4. **Fry the Fish:**
– Carefully place the coated fish fillets into the hot oil, cooking a few at a time to avoid overcrowding.
– Fry each side for 3-4 minutes or until golden brown and crispy.
– Remove the fish fillets from the oil and place them on a plate lined with paper towels to drain any excess oil.
5. **Serve:**
– Serve the crispy fried fish fillets hot with lemon wedges on the side.
