Preheat the fryer. Marinate the fish in the buttermilk seasoned with 1 tablespoon Essence. In a mixing bowl, mix the cornmeal
and flour together. Season the mixture with Essence, salt and pepper. Remove the fish from the buttermilk
, removing any excess. Dredge
each fish in the cornmeal, coating each side completely. Lay the fish in the hot oil and fry
until golden brown, about 7 minutes. Remove from the oil and drain
on a paper-lined plate. Season with Essense. In a mixing bowl, combine the mayonnaise, onions, garlic, lemon juice
, hot sauce, and herbs
together. Mix thoroughly. Season with salt and pepper. Chill for 1 hour.