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Fried Black Sea Bass with Tartar Sauce


  • 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