Rinse fish fillets and pat dry with paper toweling (remove the skin – optional)
Place ½ cup flour in a shallow dish such as a pie plate. In another shallow dish whisk together the cornmeal, 1 cup flour, onion powder, garlic powder, paprika, parsley flakes, oregano, cayenne pepper, salt, and pepper.
In a small bowl mix together the milk and egg.
Roll each fillet in the flour, dip in the egg mixture, and then in the cornmeal mixture to finish coating; set aside on a plate.
Cook fish in batches – deep fryer at 375F, or in a large skillet over medium-high heat until golden brown on both sides. (My favorite is a cast iron skillet for this)
Place fillets on a plate lined with paper toweling to catch any excess oil.