Rinse fish thoroughly in cold water, and pat dry.
Sprinkle salt and paprika over fish. Place cornmeal in a plastic bag; add fish, one at a time, and shake until well coated.
Carefully drop fish into deep hot oil (375°). Fry until fish float to the top and are golden brown; drain well on paper towels.
Transfer fish to a warm serving platter; garnish with lemon wedges and parsley.