Prepare the Fish: Take your fish fillets out of the fridge about 15 minutes before you start. Pat them completely dry with paper towels on all sides. This is non-negotiable for a crispy coating! Season both sides lightly with a little salt and pepper.

Set Up Your Dredging Station: You'll need two shallow dishes or trays. In the first dish, whisk together the plain flour, salt, pepper, garlic powder, onion powder, and paprika until evenly combined. In the second dish, whisk the eggs and milk together until smooth.

Coat the Fish (First Dredge): Working with one fillet at a time, press it firmly into the seasoned flour mixture, ensuring it's completely coated on all sides. Shake off any excess flour.

Dip in Egg Wash: Transfer the flour-coated fillet to the egg mixture. Turn it over a few times to make sure it's fully coated, letting any excess egg drip back into the dish for a few seconds.

Coat the Fish (Second Dredge): Return the fillet to the seasoned flour. This second coating is key! Press the flour gently onto the fish, covering every bit of the egg wash. Place the coated fillet on a wire rack and repeat with the remaining fillets. Let them rest for 5-10 minutes – this helps the coating set.

Heat the Oil: Pour the oil into a large, heavy-bottomed pan or Dutch oven until it's about 4-5 cm deep. Heat it over a medium-high heat to 180°C. I highly recommend using a cooking thermometer for accuracy. If you don't have one, a small cube of bread should turn golden brown in about 30-40 seconds.

Fry the Fish: Carefully place two fillets into the hot oil, laying them away from you to avoid splashes. Don't overcrowd the pan, as this will drop the oil temperature and make the fish greasy. I find that frying in batches is what works best for me. Fry for 3-4 minutes per side, turning once, until the coating is a deep golden brown and magnificently crisp.

Drain and Serve: Once cooked, use a fish slice to carefully remove the fillets from the oil. Let any excess oil drip off, then place them on a wire rack set over a baking sheet (not on paper towels, which can make the bottom soggy). Sprinkle with a tiny bit more sea salt while they are hot. Keep the first batch warm in a low oven while you fry the second. Serve immediately with fresh lemon wedges and a scattering of parsley.