Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into serving-sized pieces if desired.

In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.

In another bowl, pour the buttermilk.

In a third bowl, place the cornmeal.

Dip each fish fillet first into the flour mixture, coating it evenly. Shake off any excess flour.

Next, dip the floured fillet into the buttermilk, allowing any excess to drip off.

Finally, coat the fillet in the cornmeal, pressing lightly to ensure it sticks.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

Carefully add the coated fish fillets to the hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes on each side or until golden brown and cooked through.

Remove the fish from the skillet and place them on a paper towel-lined plate to drain excess oil.

Serve hot with lemon wedges on the side.