Whip the eggs and beer together and add the seasoning.
Mix the cornmeal and flour together and place on a plate.
Dip the fillet in the seasoned egg mixture and place on the cornmeal/flour mixture.
Sprinkle the top of the fillet with the dry mixture and press in with your hand.
Place on a baking sheet and repeat until all fillets are coated.
Let fish stand for 15 minutes before cooking them in the hot oil.
Meanwhile, preheat oil to 350 degrees on medium-high heat in a heavy skillet or cast iron pan.
Carefully place a few pieces of fish in the oil and do not overcrowd.
Fry until brown and crispy, about 2 to 3 minutes per side (depending on how thick and big the fillets are). If the fish easily flakes with a fork, it is done.
Place on paper towels and season with a squirt of lemon juice and salt.