Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels.
Marinate: Place the fillets in a shallow dish and pour buttermilk over them. Let them soak for 15-30 minutes in the refrigerator.
Prepare the Breading: In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Coat the Fish: Remove the fish from the buttermilk, allowing excess to drip off. Coat each fillet thoroughly in the cornmeal mixture, pressing gently to adhere.
Heat the Oil: Heat about 2 inches of vegetable oil in a skillet or fryer to 350°F (175°C).
Fry the Fish: Carefully lower the fillets into the hot oil, cooking 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
Drain: Remove the fish with tongs or a slotted spoon and place on a wire rack or paper towels to drain excess oil.
Serve Hot: Serve the fish immediately with your favorite Southern sides.