Ingredients
Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup buttermilk
- Freshly ground salt and pepper
- 2/3 cup Pickled Green Tomatoes or pre-purchased pickled tomatoes
Fish
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 14 cups plus two tablespoons of stone-ground cornmeal
- Four teaspoons of salt
- One tablespoon of freshly ground black pepper
- Eight 7 to 8-ounce wreckfish fillets or striped bass, with pin bones removed
- Vegetable Oil for Frying
Directions
- In a small dish, whisk together the buttermilk and mayonnaise. Fold in the Green Tomato Pickles. Season the sauce with pepper and salt. Refrigerate until chilled.
- Butter, milk, and flour should be divided between two separate pie dishes. Mix the cornmeal with the flour, salt, and pepper. Dip the fillets in buttermilk on both sides and allow the excess to drip into the pie dish. Dredge the fillets in the flour mix, pressing down to make it stick. Transfer the fish onto a baking tray.
- In 2 large skillets, heat 1/4 inch vegetable oil until it shimmers. Add the fillets skin-side up to the skillets and sprinkle the fish with additional flour mixture. Over a moderately high flame, turn the fish once until it is golden brown and cooked through. This should take 5 to 6 minutes. Drain the fish onto a baking sheet lined with paper towels. Serve immediately with tartar sauce.
