Food Network Magazine - (06)June 2020

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KARDEA’S FRIED FISH

WITH DILL TARTAR SAUCE

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

FOR THE TARTAR SAUCE

1 cup mayonnaise (preferably Duke’s)

2 to 3 tablespoons chopped dill pickles

1 tablespoon capers

1 tablespoon fresh lemon juice

2 teaspoons chopped fresh dill

1 teaspoon sugar

Kosher salt and freshly ground pepper

FOR THE FISH

6 whiting fillets (see right)

Kosher salt and freshly

ground pepper

½ cup cornmeal

½ cup all-purpose flour

1 tablespoon Cajun seasoning

Vegetable oil, for frying

1 lemon, cut into wedges

1. Make the tartar sauce: Mix the mayonnaise, pickles, capers,
   lemon juice, dill and sugar in a medium bowl. Season with
   salt and pepper.


2. Prepare the fish: Rinse the fish with cold water and pat dry
   lightly. Season with a little salt and pepper.


3. Whisk the cornmeal, flour and Cajun seasoning in a small
   bowl. Pour into a medium paper bag.


4. Add the fish to the bag a few pieces at a time and shake
   the bag to coat each piece evenly. Transfer the coated fish
   to a sheet of parchment paper.


5. Heat 1½ inches of vegetable oil in a deep cast-iron skillet
   over medium heat until a deep-fry thermometer registers
   about 375 ̊. Working in batches, add the fish fillets to the
   hot oil and fry until they start to float and turn golden brown,
   3 to 4 minutes.


6. Remove the fried fillets to a rack set on a baking sheet
   to drain off any excess oil. Serve with the tartar sauce and
   BROWN PHOTO: PETER FRANK EDWARDS; HAIR: DOMANIQUE KEEGAN; MAKEUP: VALISHA WIGFALL. FOOD PHOTOS: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE.lemon wedges.

JUNE 2020 ●FOOD NETWORK MAGAZINE 81

Whiting is

cheap and easy

to find in the

Low Country, but

any good subtle

white fish like trout,

catfish or flounder

will work.

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It's a tradition in my

community to do a fish fry on

Fridays and after church This

is tho exact recipe my mother

and grandmother taught me

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