Serves 4
35 min
Fried Fish with Dill Tartar Sauce
Recipe GLPRaf9995a8d7f851
Golden-fried whiting fillets served with a tangy dill-infused tartar sauce. Fresh dill, briny capers, and tart pickles are whisked into creamy mayonnaise, then the delicate fish is coated in a zesty cornmeal-flour mixture and deep-fried until crispy and light. A classic preparation that delivers restaurant-quality results at home.
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Ingredients
1 cup mayonnaise
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 black pepper to taste
6 whiting fillets (about 2 pounds)
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon Cajun seasoning
Vegetable oil for frying
1 lemon, cut into wedges
Directions
Prepare the dill tartar sauce by combining mayonnaise, chopped dill pickles, capers, fresh lemon juice, chopped fresh dill, and sugar in a medium mixing bowl. Stir until well blended. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed. Set the sauce aside.
Rinse the whiting fillets under cold running water and pat them dry with paper towels. Season both sides of each fillet lightly with kosher salt and freshly ground black pepper.
Combine the cornmeal, all-purpose flour, and Cajun seasoning in a small bowl and whisk together until evenly mixed. Pour the seasoned coating mixture into a medium paper bag.
Working with a few fish fillets at a time, place them in the paper bag and shake gently but thoroughly until each piece is evenly coated with the cornmeal mixture. Transfer the coated fillets to a sheet of parchment paper and allow them to rest while you heat the oil.
Pour vegetable oil into a deep cast-iron skillet to a depth of about 1 1/2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375°F. Working in two batches to avoid crowding the pan, carefully add the coated fish fillets to the hot oil. Fry for 3 to 4 minutes, until the fillets rise to the surface and develop a deep golden-brown color on all sides, indicating an internal temperature of 145°F.
Using a slotted spatula or tongs, remove the fried fillets from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining batch of fish. Serve the fried fish immediately with the dill tartar sauce and lemon wedges on the side.
