Combine the cornmeal, flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper in a medium-sized bowl. Mix well until all of the dry ingredients are evenly distributed.

If you opt for the optional add-ins, it is time to stir them in. For a brighter, more citrusy flavor, add the lemon zest. Mix in the dried thyme or oregano if you're craving a more herbal flavor.

Choose your fish! Catfish, tilapia, cod, and whiting are all excellent options. Pat your fillets dry with paper towels to remove any moisture—this will help the seasoning stick better. You can also soak the fish in buttermilk or coat it with a beaten egg to allow the flour and cornmeal mixture to adhere more evenly.

Spread your seasoning mixture on a large plate or shallow dish. Dredge each fillet in the seasoning, pressing gently to ensure an even coat. If you want an extra crispy finish, double-dredge by dipping the fish back in buttermilk and re-coating it with the seasoning mix before frying.

In a large skillet or deep fryer, heat your frying oil to 350°F (175°C). You can use vegetables, peanuts, or any oil for frying. Don't overcrowd the pan; fry in batches if necessary to ensure the oil stays hot.

Gently add the coated fish fillets to the hot oil. Fry for 3-5 minutes per side or until the fish is golden brown and crispy. Use a slotted spoon to remove the fish from the oil and place it on a plate lined with paper towels to drain any excess oil.

Your crispy fish is now ready to serve! Place it on a platter and pair it with your favorite sides. A squeeze of fresh lemon juice on top adds the perfect finishing touch.