Sprinkle fish fillets with salt; place in a large shallow dish or heavy-duty zip-top plastic bag. Pour in hot sauce; cover or seal, and chill 2 hours, turning occasionally.
Remove fish from marinade, and dredge in cornmeal. Place fish on a lightly greased rack in a baking pan.
Bake at 425° for 15 to 18 minutes or until fish flakes with a fork.
Broil 3 inches from heat 2 minutes or until lightly browned. Serve with Tartar Sauce.