In a shallow dish, pour Kate’s Buttermilk over the fish fillets, making sure they are fully coated. Cover the dish with plastic wrap and let the fish marinate in the refrigerator for at least 30 minutes, or up to 4 hours. In a separate shallow dish, mix together the flour, paprika, garlic powder, onion powder, and salt.
Heat the vegetable oil in a large skillet over medium-high heat if pan frying; the oil should reach ⅓” above the fish. If using a fryer, the fish should be fully submerged according to the fryer manufacturer's instructions. The amount of oil used may vary depending on the fryer.
Remove each fish fillet from the buttermilk marinade, allowing any excess to drip off. Coat each fillet in the flour mixture, pressing the flour onto the fish to ensure it sticks.
Carefully place the fish fillets in the hot oil and fry until they are golden brown and crispy, about 3-5 minutes per side.
Using a slotted spoon, remove the fish from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the fried fish hot, with lime or lemon wedges and tartar sauce. Don’t forget the fries, too!