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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 filet 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 oil making sure not to overcrowd the dutch oven. Fry fillets until golden brown or about 2-5 minutes on each side depending on size of fish before turning over. Then remove and drain on a wire rack with a baking sheet with paper towls beneath.
Cool for 5-10 minutes then serve with lemon wedges, hot sauce in a bottle on the side and hush puppies and a couple sprigs of parsley.