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Preheat the oven to 200 degrees F to act as a warmer. Set out two mixing bowls and a paper towel lined sheet pan. Set a large deep cast iron skillet on the stovetop. Pour cooking oil into the skillet, filling up to 1 inch. Turn the heat to medium.
In one mixing bowl or shallow pan, combine the cornmeal, flour, herbs, and spices. Mix well.
In the second bowl, pour in very cold water or a light crisp beer. (Water for GF.) Place the fish fillets in the cold water.
When the oil in the skillet is hot, take one fillet out of the liquid at a time. Dredge the fillet in the Fish Fry Seasoning, and gently lower into the hot oil. Repeat 2-4 times until the skillet is full.
Fry the fish 2-4 minutes per side, until golden brown. Thin fillets will only need 2 minutes per side, while thicker fillets will need up to 4 minutes per side. Repeat with a second batch, if needed.
Place the fried fillets on the prepared pan and place in the oven to keep warm. Repeat with the remaining fish fillets.