1In shallow bowl, mix cornmeal, flour, seasoned salt and lemon-pepper seasoning.
2In 12-inch nonstick skillet, heat oil over medium-high heat. Coat fish fillets with flour mixture. Cook in oil 4 to 6 minutes, turning once, until fish flakes easily with fork.
3Spread tartar sauce on cut sides of toasted buns. Layer lettuce and fish fillets in buns.