Make the catfish: Preheat the oven to 200°F or the”warm" setting, if you have that. Set a wire    rack over a baking sheet. Pour enough oil into a large, heavy-bottomed cast-iron skillet with high sides or Dutch oven to reach a depth of about 2 inches, making sure you still have a couple inches of clearance. Heat the oil over medium-low heat until the temperature reaches 350°F. (Use a thermometer.)

In a medium bowl, whisk together the salt, garlic powder, ¾ cup of the flour, the cornmeal, and cornstarch. Add the beer and egg and whisk until a mostly smooth batter forms. Place the remaining ¼ cup flour in a separate shallow bowl or plate.

Season the catfish pieces with some salt. Lightly dredge the pieces in the flour, shaking off any excess. Dip the fish in the beer batter and shake or wipe off any excess. Working in batches to avoid overcrowding the pan, fry the fish in the hot oil for about 4 minutes, flipping once, until golden brown. Increase the heat to medium high to reach or maintain the 350°F.

As the fish is finished frying, transfer the pieces to the rack and sprinkle with some more salt. Place in the oven to keep warm while you fry the remaining fish.

Assemble the tacos: To heat the tortillas, either microwave a small stack wrapped in damp paper towels, or toast individual tortillas for a few seconds each in a dry skillet over medium heat until soft and hot, removing to stack on a plate.

Distribute the fish pieces among the tortillas and top with some of the tartar sauce, then add the radishes, cabbage, and cilantro. Serve with Meyer lemon wedges alongside for squeezing over the tacos.

Meyer Lemon Tartar Sauce

In a medium bowl, whisk together the mayonnaise, vinegar, dill, shallot, lemon zest and juice, and hot sauce. Season to taste with salt and pepper; refrigerate, covered, until ready to use.