Step 1

Pat filets with paper towel

Step 2

Place fish in a large baking dish or plastic storage bag, pour in buttermilk; coat well; allow to sit for 10-minutes in refrigerator

Step 3

Meanwhile, make tartar sauce;After the tartar sauce is made, coat and cook the fish

Step 4

In a large bowl, add cornmeal, salt, pepper and cayenne; stir with fork till blended

Step 5

Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat to medium;

Step 6

While oil is heating, take a filet directly from the buttermilk and place it in the cornmeal; pat the cornmeal on the filet; coat it all over, twice; repeat with remaining filets

Step 7

Check your skillet; the oil needs to be around 312 - 350ºF; you can sprinkle a few pieces of cornmeal in the oil to see if it sizzles; if it does sizzle, the oil is ready

Step 8

Cooking in batches of two filets, place them in the hot oil; DO NOT MOVE THE FILETS until they've cooked for 2 1/2 - 3 minutes on one side

Step 9

After 2 1/2 -3 minutes, use tongs and flip the fish over and cook for an additional 3 minutes

Step 10

Use a thermometer to measure internal temperature; it should be 145ºF

Step 11

Remove filets from oil and place on a paper towel

Step 12

Repeat until all filets are cooked and drained

Step 13

Plate filets and serve with lemon and tartar sauce

Step 14

In a small bowl, combine all ingredients; refrigerate until ready to serve