Cornmeal-Crusted Fish with Green-Tomato Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup buttermilk
- Salt and freshly ground pepper
- 2/3 cup Green-Tomato Pickles, chopped, or store-bought pickled tomatoes
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/4 cup plus 2 tablespoons stone-ground cornmeal
- 4 teaspoons salt
- 1 tablespoon freshly ground black pepper
- Eight 7- to 8-ounce wreckfish or striped bass fillets, pin bones removed
- Vegetable oil, for frying
- In a small bowl, whisk the mayonnaise and buttermilk.
- Fold in the Green Tomato Pickles, season the sauce with salt and pepper and refrigerate until chilled.
- Put the butter- milk and flour in 2 separate pie plates.
- Whisk the cornmeal into the flour along with the salt and pepper.
- Dip the fish fillets on both sides in the buttermilk, allowing the excess to drip back into the pie plate.
- Dredge the fish in the flour mixture, pressing to help it adhere.
- Transfer the fish to a baking sheet.
- Heat 1/4 inch of vegetable oil in each of 2 large skillets until shimmering.
- Sprinkle the fish with more of the flour mixture and add the fillets to the skillets, skin side up.
- Cook over moderately high heat, turning once, until golden and cooked through, 5 to 6 minutes.
- Drain the fish on a paper towellined baking sheet.
- Serve right away, with the tartar sauce.
mayonnaise, buttermilk, salt, greentomato pickles, buttermilk, flour, stoneground cornmeal, salt, freshly ground black pepper, eight, vegetable oil
Taken from www.foodandwine.com/recipes/cornmeal-crusted-fish-green-tomato-tartar-sauce (may not work)