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

Season the fish with salt and pepper on both sides.

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 fully coated.

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

Carefully place the battered fish in the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Use a meat thermometer to ensure the internal temperature reaches 145?F (63?C).

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

Serve hot with lemon wedges and your favorite dipping sauce.