Recipe courtesy of Kardea Brown

Fried Fish with Dill Tartar Sauce

"It’s a tradition in my community to do a fish fry on Fridays and after church. This is the exact recipe my mother and grandmother taught me,” says Kardea.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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For the Tarter 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

Kosher salt and freshly ground pepper

1/2 cup cornmeal

1/2 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 1 1/2 inches of vegetable oil in a deep cast-iron skillet over medium heat until a deep-fry thermometer registers about 375˚ F. 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 lemon wedges.

Cook’s Note

Whiting is cheap and easy to find in the Low Country, but any good subtle white fish like trout, catfish or flounder will work.