Preheat a deep fryer or a large pot with 4 inches of vegetable oil up the sides to 350°F.
Pat the fish fillets dry with paper towels and set them aside.
In a small bowl, stir together the Old Bay seasoning, garlic powder, onion powder, salt, and black pepper. Season the fish on both sides with the spice mix.
In a large shallow bowl, stir together the flour, cornmeal, and the leftover spice mix.
In another large shallow bowl, whisk together the eggs, buttermilk, and hot sauce.
One at a time, dip a fish fillet into the flour mixture and coat the fish in the mixture. Shake off any excess.
Dip the fish fillet into the egg mixture until coated and let any excess drip off.
Dip the fish fillet back into the flour mixture and coat it well. Shake off any excess and place it on a sheet tray. Repeat with the remaining fish fillets.
When ready to fry, gently add one fish fillet at a time to the fryer and fry for about 3-4 minutes until golden brown and cooked through. Flip the fillet if needed.
Place the fried fish fillets on a paper towel-lined plate to soak up any excess oil, and then place them on a sheet tray with a wire rack on top. This will help keep the fish crispy.
Repeat with the remaining fish fillets and serve with lemon wedges and tartar sauce.
