Pour 4 cups of cooking oil into a medium-sized pot.

Preheat the oil on the stovetop to 350°F (medium heat).

Pat the halibut filets dry with a paper towel and cut into 4-ounce pieces.

Dredge the fish pieces in the seasoned cornmeal until all sides are coated. Alternatively, place the seasoned cornmeal and fish pieces into a large ziplock bag and shake until evenly coated.

Lightly shake off any excess cornmeal from the fish pieces.

Using tongs, gently lower the fish into the heated oil and cook for 5-6 minutes, until golden brown.

Remove the fish from the oil with tongs and place on paper towels to soak up excess oil.

Check one piece to ensure it is cooked through; adjust cook time if necessary.

Periodically check the oil temperature to maintain between 325°F and 350°F during cooking.

Sprinkle the cooked fish with salt while resting.

Serve with lemon and tartar sauce.