Ashleigh's Hot Pan-Fried Cornmeal Cod with Buttermilk Tartar Sauce

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I love what the Guntur Sannam and Resham Patti Chillies do to transform this simple fish dinner. Effortlessly contributing notes of sumac, lemon and rich, sun-ripened tomatoes, the flavors here are complex yet nuanced. This dish makes for a no-fuss, approachable meal that is versatile as it is delicious.

Ingredients

For the cod

1 cup fine yellow cornmeal
1 cup self rising flour
1 teaspoon dry mustard powder, like Coleman's
1 teaspoon powdered Guntur Sannam Chillies
1 teaspoon Resham Patti Chillies, ground
1 tablespoon kosher salt
2 pounds cod filets (any flaky white fish can be used here)
Vegetable oil, for frying
Flaky salt, for garnishing
Lemon wedges, for serving

For the tartar sauce

2 cups prepared mayonnaise (like Duke’s)
½ cup buttermilk
1 tablespoon honey
2 cloves garlic, peeled and grated
1 bunch parsley, chopped
½ cup dill pickles, grated
2 tablespoons dill pickle juice
¼ teaspoon powdered Guntur Sannam Chillies

Methods

For the fish

To make the fish dredge, combine cornmeal, flour, mustard powder, Guntur Sannam chillies, and Resham Patti chillies in a shallow dish or rimmed baking sheet.

Using paper towels, pat cod dry on all sides, then season each filet with salt.

Heat about 1/2" oil to 375°F in a large pot or Dutch oven over medium high heat. While the oil comes to temperature, dredge the cod in the cornmeal mixture, gently pressing each piece into the mixture so it is evenly coated on all sides.

Gently shake excess cornmeal from each filet then slowly place into hot oil one at a time. Fry filets until golden and cooked through, about 3 to 4 minutes per side. Remove and place onto resting rack then sprinkle with flaky salt. Serve hot with lemon wedges and tartar sauce on the side.