Fried Florida Cobia with Dill-Pickle Tartar Sauce

servings 4

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Ingredients

2 pounds Florida cobia, cut into 4-ounce chunks

1 cup all-purpose flour

1 ½ cups yellow cornmeal

2 tablespoons Florida seafood seasoning blend

Oil for frying

1 whole lemon, quartered

Sea salt and fresh ground pepper, to taste

For Dill-Pickle Tartar Sauce

⅔ cup mayonnaise

½ lemon, juiced

6 baby kosher dill pickles, chopped fine

1 tablespoon pickle brine juice

1 tablespoon fresh garlic, chopped fine

3 dashes Florida hot sauce, to taste

2 tablespoons fresh dill, chopped fine

1 tablespoon Florida all-purpose seafood seasoning blend

Sea salt and fresh ground pepper, to taste

Preparation

Pre-heat frying oil to 350°F. Set up a draining rack and a slotted strainer nearby. Combine cornmeal, flour, and seasoning blend in a medium mixing bowl. Working in batches, toss about one-third of the cobia into the dry mix until completely coated. Lightly shake off any excess. Carefully place fish into the hot oil and fry for 5 to 6 minutes until golden-brown and fully cooked. Use your slotted strainer to move the cooked cobia to the draining rack. Repeat the coating and frying process for remaining batches. Lightly season hot fish with sea salt and fresh ground pepper, to taste. Garnish with fresh lemon wedges and serve alongside dill-pickle tartar sauce.

For Dill-Pickle Tartar Sauce

Add all ingredients to a small mixing bowl and mix well. Adjust seasoning with sea salt and fresh ground pepper, to taste. Transfer to a glass food storage dish and keep covered in refrigerator until use.

seafood entrées

Fried Florida Cobia with Dill-Pickle Tartar Sauce

Ingredients

Preparation

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