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
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