Rinse fish thoroughly in cold water, and pat dry.
Combine cornmeal and salt. Dip fish in buttermilk, and dredge in cornmeal mixture.
Carefully drop fish into deep hot oil (350°). Fry until fish float to the top and are golden brown; drain well on paper towels. Reserve hot oil for frying Hush Puppies.
Transfer fish to a warm serving platter, and garnish with lemon wedges. Serve immediately with tartar sauce and Hush Puppies.