Preheat the fryer or an oiled frying pan to 350 degrees F.
Slice black drum fish fillets into portions of 4 oz, each about 3x3 inches.
Soak the fish filet in an egg wash or buttermilk, and place in the refrigerator for 5 minutes.
Mix dry ingredients in a bowl, and set aside.
Prepare a breading station, with a tray for with the breading, a tray with the fish, and a tray to place the breaded fish on.
Place the pieces of black drum fish into the breading mix and coat thoroughly, letting the fish drain off the liquid before placing it into the breading mix. Only bread a few pieces at a time to avoid overcrowding the breading mix. Once all pieces are breaded, place them on a plate or tray, and put in the refrigerator for at least 5 minutes.
Once the seafood is set, test the preheated fryer with one piece of fish to ensure it's ready. Then, fry your fish in batches, for 4 to 5 minutes each until cooked through. The fillets should be crispy and golden brown.
When filets are the perfect amount of crispy, pull out of the fryer and drain the oil. Place on a tray with a wire rack or paper towel. Sprinkle a dash of salt and serve with a lemon wedge. Enjoy!
You can also substitute the black drum fish for shrimp if you prefer.