DIRECTIONS
Lightly rinse fillets and place on paper towel lined plate to drain.
Set-up your dredging station with flour, milk and cornmeal, each in separate containers.
Dredge each fillet, one at a time, through the flour, coating both sides well.
Dip into milk, coating both sides.
Place fillets side by side on a plate.
Sprinkle fillets lightly with seasonings, salt, black pepper, garlic powder, cayenne pepper and paprika.
Dredge fillets, one at a time, through the cornmeal, coating both sides.
Place coated fillets, side by side on a plate and let rest for 5 minutes.
Add 1/2-inch of oil to a skillet placed over medium to medium-high heat.
Carefully add fillets, one at a time, into the hot oil.
Add other fillets into the pan, one at a time, but do not crowd the pan.
Cook fillets for 2 to 3 minutes or until the bottom edges begin to slightly brown.
Carefully turn each fillet and let cook another 1 to 2 minutes until done.
Remove fillets from hot oil and place on a plate lined with paper towels to drain.
Serve hot!