Marinate the fish in the salt and lemon juice for half an hour.
Wash the fish and wipe dry and dip it in the seasoned flour, dusting off any excess flour.
Now dip the fish into the beaten egg and then into the powdered breadcrumbs, taking care not to wet the rest of the crumbs.
Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry.
Mix the sauce ingredients together, for the Tartar Sauce.
Just before serving, heat the oil and deep-fry the fish to a golden brown.