Food and Recipes Recipes Fried Whole Fish with Tartar Sauce Be the first to rate & review! A classic combination for your next fish fry. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Liz Bodet of EFG & Associates This classic fried fish recipe comes straight from the kitchen of Chef Nicole Mills of Pêche Seafood Grill in New Orleans. She recommends using using snapper, redfish, or flounder for this recipe. Serve it at your next fish fry Friday along with her tartar sauce during Lent. Ingredients Fried Whole Fish 1 1.5- to 2-lb. whole fish (snapper/redfish/flounder) Salt Pepper .6 cup yellow cornmeal ⅓ cup all-purpose flour Peanut oil for frying Tartar Sauce 1 quart mayonnaise ¼ cup malt vinegar ¼ cup bread and butter pickles, chopped ½ cup jalapeño, minced 1 Tablespoon horseradish 1 Tablespoon garlic, minced ¼ cup onion, minced ½ teaspoons cayenne 1 Tablespoon salt Directions Tartar Sauce: In a mixing bowl, combine all the ingredients together and mix with a whisk until fully incorporated. Taste. Using a wide cast iron skillet, fill the pot with peanut oil, halfway up, on medium heat. Heat the oil up to 350º F. In a bowl, combine cornmeal and all-purpose flour. Mix with a whisk until there are no more lumps. To clean the fish: using kitchen shears, snip off all the fins. Cut off the gills and score the flesh. Season the fish with salt and pepper, then coat the fish in the cornmeal/flour dredge. Make sure to coat the belly and stomach. If the oil is ready, gently place the fish in the hot oil. Fry the fish on one side for approximately 6 minutes and the other for another 6 minutes. Once the fish is golden brown, remove from the oil and sprinkle with salt. Serve with lemons and tartar sauce. Rate it Print