Rinse the fish fillets under cold water and pat dry with paper towels.

Season the fish with salt and pepper.

In a mixing bowl, combine flour, cornmeal, salt, black pepper, and paprika.

Dip each fish fillet into the buttermilk, then dredge in the flour mixture until well coated.

Heat the vegetable oil in a frying pan over medium-high heat.

Once the oil is hot, carefully add the battered fish fillets to the pan.

Fry for about 4-5 minutes on each side or until golden brown and crispy.

Remove the fish from the pan and place on paper towels to drain excess oil.

Serve the fried fish hot with your choice of dipping sauce and lemon wedges.