To dredge fish fillets for frying, remove any excess moisture from the fillets by patting them dry with a paper towel.
Pour about 2 cups of milk into a shallow dish.
Combine the cornmeal, salt, pepper, and other seasonings in a shallow dish, and stir.
Using one hand, dip the fish into the milk, allowing the excess milk to drip off.
Using your other hand, dredge the fish in the cornmeal mixture, coating both sides.
Shake off the excess cornmeal mixture, and place the dipped and coated fish on a rack.
Let it dry for about 15 minutes before cooking.