Place fish in a shallow pan, and sprinkle with salt. Pour buttermilk over top, and refrigerate 30 minutes.
Combine cornmeal and flour; mix well. Remove fish from buttermilk. Dredge fish in cornmeal mixture. Carefully drop fish into deep hot oil (370°). Fry until fish float to the top and are golden brown; drain well. Serve hot. Garnish with lemon quarters, if desired.