In one shallow dish, place the all-purpose flour mixed with salt, black pepper, paprika, and garlic powder. In a second shallow dish, whisk together the eggs and milk. In a third dish, combine the cornmeal with a pinch of salt.

Breading and Frying

Bread the Fish

Coat each piece of fish in the flour mixture, shaking off the excess. Dip it into the egg and milk mixture, then coat it with the cornmeal, pressing lightly to ensure it adheres.

Heat the Oil

In a large skillet, heat the vegetable oil over medium-high heat until it shimmers. You can test the temperature by dropping a small piece of bread into the oil; it should sizzle immediately.

Fry the Fish

Carefully place the breaded fish pieces into the hot oil, working in batches if necessary. Fry for 3-4 minutes on each side or until golden brown and cooked through. Use a slotted spatula to transfer the fish to a paper towel-lined plate to drain excess oil.

Serving

Plate the Dish

Serve the fried fish pieces on a platter. Squeeze fresh lemon juice over the fish and garnish with chopped parsley.

Accompaniments

Serve with lemon wedges and tartar sauce on the side for dipping.