Instructions

1. 1
   Clean and gut the fish, removing any scales and innards. Rinse the fish thoroughly under cold running water and pat them dry with paper towels.
2. 2
   In a large bowl, mix the all-purpose flour, salt, ground black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. 3
   Pour the buttermilk into another bowl.
4. 4
   Dip each fish into the buttermilk, allowing any excess to drip off, and then coat the fish with the seasoned flour mixture, pressing the flour onto the fish to adhere.
5. 5
   Heat about 1 inch of vegetable oil in a deep frying pan or pot over medium-high heat. To test if the oil is hot enough, drop a small piece of bread into the oil; it should sizzle and turn golden brown.
6. 6
   Carefully place the coated fish in the hot oil, working in batches if necessary to avoid overcrowding the pan.
7. 7
   Fry the fish for about 3–4 minutes per side, or until they are golden brown and cooked through. Use tongs or a slotted spoon to flip the fish during frying.
8. 8
   Remove the fried fish from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. 9
   Serve the fish hot, with your favorite side dishes like plantains, rice, or salad.