Wash and thoroughly dry the fillets. Place in a bowl, and add enough milk to cover the fish, and set aside. Mix cornmeal and seasonings together in a pie plate. One at a time, remove fillets from the milk, and coat evenly with the cornmeal mixture. Arrange on a wax paper, and place in the refrigerator for 1 hour. Deep fry fish in hot oil (375 degrees F) a few at a time, for about 3 minutes on each side, until brown. Drain well on paper towels, and remove to a large platter and keep hot by placing in a 200 degrees F oven. Serve with your favourite seafood sauce or tartar sauce. Serves 6