In a brown bag or Ziploc bag, add cornmeal, flour, salt, pepper, smoked paprika, garlic powder, onion powder, lemon pepper, and cayenne, and shake together.
In a deep pie plate or large shallow bowl, whisk together eggs and hot sauce.
Add each fillet into beaten eggs on both sides, then add to the cornmeal breading and shake liberally to coat well. Shake off excess coating and add to a parchment-covered baking sheet. Repeat with each fillet.
Let fish set for about 10-15 minutes before frying.
In a large Dutch oven, pot, or deep fryer, pour in about 4 inches of oil and heat over medium-high heat until the temperature reaches approximately 350-360 degrees.
Working in batches, lower a few fillets into the oil, making sure not to overcrowd the Dutch oven. Fry fillets until golden brown, about 2-5 minutes on each side, depending on the size of the fish, before turning over.
Then remove and drain on a wire rack with a baking sheet and paper towels beneath.
Cool for 5-10 minutes, then serve with lemon wedges, hot sauce, and hush puppies with a couple of sprigs of parsley.
Enjoy!