Pat the fish fillets completely dry on both sides using paper towels. Press gently to remove all surface moisture.

Season both sides of the fish with salt, black pepper, garlic powder, and paprika. Squeeze lemon juice over the top and let the fish rest for 5 minutes.

In a shallow bowl, mix together the flour, cornmeal, onion powder, and cayenne pepper until evenly combined. In a separate bowl, beat the eggs with the water until smooth.

Pour the oil into a heavy skillet or cast iron pan to about half an inch depth. Heat over medium-high until the oil reaches approximately 350 degrees F. Test by dropping a pinch of flour into the oil — it should sizzle immediately.

Dip each fish piece into the egg wash and let the excess drip off. Then press both sides firmly into the flour and cornmeal coating until well covered.

Carefully place the coated fish into the hot oil in a single layer without crowding the pan. Fry in batches if needed. Cook for 3 to 4 minutes per side until deep golden brown.

Remove the fish and place on a wire rack over a baking sheet or on paper towels. Let rest for 2 minutes before serving.