Fill a large deep frying pan with 2 to 3 inches vegetable oil and heat over medium-high heat. Preheat the oven to 200 degrees F.
Combine the cornmeal, seasoned salt, garlic powder and pepper in a shallow bowl or rimmed plate; set aside.
Rinse the fillets off and pat dry. Dredge each fillet in the seasoned cornmeal, making sure all sides are covered, and shake off the excess. Place the dredged fillets in the frying pan, about 3 to 4 at a time, and cook until golden brown, about 3 minutes per side. Transfer to a plate lined with paper towels to absorb excess oil and keep warm in the oven. Repeat with the remaining fillets.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Andrea "Cuppy" White and Joseph Jones, Cuppy's Best Soulful Deli, Ypsilanti, MI