• Step 1

  Place fish in large baking dish or plastic storage bag; pour in buttermilk, eggs, and sauce. Coat well. Chill 10 min in refrigerator.

• Step 2

  Combine corn meal, flour, Old Bay seasoning, garlic powder, paprika, and cayenne in medium size bowl; set aside.

• Step 3

  Pour oil in 12-inch cast iron skillet or heavy bottom skillet; heat on MED.

• Step 4

  Take 1 fillet directly from buttermilk mixture and place into cornmeal mixture. Pat corn meal mixture onto fillet to coat on all sides, twice. Repeat with remaining fillets.

• Step 5

  Check oil temp using deep fry thermometer: when oil reaches 315 to 350 degrees, add 2 fillets. Cook 2 1/2-3 min (do not move).

• Step 6

  Turn fillets over using tongs; cook 2-3 min until golden brown and internal temp reaches 145 degrees (check by inserting thermometer halfway into thickest part of each fillet).

• Step 7

  Remove fillets from pan; drain briefly on paper towel. Lest rest at least 2 min. Repeat with remaining fillets.

• Step 8

  Optional: Serve with remoulade sauce.

• Serve with lemon wedges. • To test if oil is hot enough to add fillets, sprinkle a few pieces of corn meal into the oil. If it sizzles, the oil is ready.

Note: When servings & ingredients are modified, nutrition & directions may vary.