If your fish is still “on the half shell” (skin still on), filet the meat. Cut the fillets into square, sandwich-sized portions to be fried.
Heat a deep fryer, or frying pan filled with oil, to 375 degrees
Mix the buttermilk, hot sauce, eggs, and brine in a shallow dish, such as a pie dish. In a separate shallow dish, mix together flour and Cajun seasoning.
Pat fish fillets dry with a paper towel
Dredge the fish through the egg mixture and then coat in flour mixture. Repeat this to get a good thick breading on your fish.
Cook fish for 3 minutes or until completely cooked and golden brown.
In a bowl, combine all tartar sauce ingredients. Toast buns if desired. Then, assemble your sandwich. Enjoy!