Grind juniper berries as finely as possible with a mortar and pestle. Next, combine ground juniper with the remaining tartar sauce ingredients. Cover and chill until ready to eat.

In a food processor, pulse pumpkin seeds into a coarse grind. Pour out the ground pumpkin seed in a wide, shallow bowl and combine with cornmeal, flour, seasoned salt, celery seed, and cayenne pepper. Then submerge fish filets in a bowl with water; the fish needs to be wet so the coating can stick.

In a frying pan, heat about an inch of oil to 325° to 350°F, and watch the oil temperature carefully so it doesn’t get too hot. Before oil approaches the target temperature, take a piece of fish out of the water and coat it well in the pumpkin-seed coating. Carefully add fish to the hot oil and repeat with remaining fillets; do not crowd the pan, and fry in batches. Fry fish until golden on both sides, adjusting the heat as needed. Serve fish immediately with juniper tartar sauce on the side.