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.