Pat dry the clean fish and set aside. Top with Haitian seaoning, salt and pepper, and lemon juice. Rub all over the fish. Cover and let marinate for 2 hour or more.
When ready to fry, add the oil to a deep frying pan and add the herbs (the herbs will help flavor the oil). In a separate bowl add the flour, corn starch, and paprika (or chili powder). Mix well. Coat the fish one piece at a time. Fry the fish in small baches, flipping the fish one time to make the it is cooked on both sies. Cook the fish for a total of 10-15 minutes depending on the size.
Transfer the fish to a paper toweled plate and serve.