Prepare the fish by rinsing and drying it thoroughly.
Set up a breading station with flour, eggs, and bread crumbs.
Season the flour with salt, pepper, and paprika.
Dredge each fish fillet in the seasoned flour, tapping off the excess.
Dip the floured fish into the beaten eggs until well coated.
Roll the egg-coated fish in the breadcrumbs, pressing lightly to adhere.
Heat vegetable oil in a frying pan over medium-high heat until shimmering.
Carefully place the breaded fish into the hot oil, leaving space between each fillet.
Fry the fish for about 3-4 minutes on each side, or until golden brown.
Remove the fish and drain on a paper towel-lined plate to absorb excess oil.
In a bowl, combine the mayonnaise, Dijon mustard, lemon juice, and garlic powder to prepare the dipping sauce.
Serve the crispy fish immediately with the dipping sauce alongside.
