Fried Black Sea Bass with Tartar Sauce

Recipe

• 6 black sea bass fillets, skinless
• ½ cup yellow cornmeal
• ¼ cup flour
• 1 ¼ teaspoons salt
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• vegetable oil for frying

Prepare Tartar Sauce ahead of time and refrigerate so that flavors can blend.

Combine cornmeal, flour, salt, cayenne and garlic powder in a shallow bowl. Dredge fish in the mixture. Heat about ¼-inch oil in a large skillet. Fry fillets over medium-high heat until golden brown, about 4 to 5 minutes. Turn and repeat until the fish turns golden brown and flakes easily with a fork. Drain on paper towels. Serve with tartar sauce.

Tartar Sauce

• ¾ cup mayonnaise
• 1 tablespoon minced onion
• ½ cup finely chopped dill pickle
• 1 tablespoon dill pickle juice
• 1 tablespoon fresh lemon juice
• chopped pulp from ½ lemon
• 1 teaspoon vinegar
• ¼ cup finely chopped fresh parsley

In a small bowl, combine all ingredients. Chill and allow flavors to blend.  Store in refrigerator. Makes about 1 cup.

Contributed by Joyce Taylor  MM2