Ashleigh’s Hot Pan-Fried Cornmeal Cod with Buttermilk Tartar Sauce
Ashleigh Shanti is a woman who needs no introduction, especially in the East Fork community. Not only is she a familiar face and friend of a brand, she is a true force in our community in Asheville, North Carolina. A current Top Chef contestant and powerful voice in the Appalachian foodway, it’s a no brainer that she is first on the list when we’re hosting a soirée no matter how big or small. At our most recent fete celebrating East Fork's collaboration with Diaspora, Ashleigh graced us with her classic fried fish, roasted foraged vegetables and the charm that comes from loving what you do and knowing that you do it week. The proof is definitely in the clean plates.
Hot Pan-Fried Cornmeal Cod with Buttermilk Tartar Sauce
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.
Recipe Yield: 4-6
Ingredient List:
Cod
1 cup fine yellow cornmeal
1 cup self rising flour
1 tsp ground mustard
1 tsp Diaspora Guntur Sannam Chilli, ground
1 tsp Diaspora Resham Patti Chilli, ground
1 tbs kosher salt
2 lbs cod filets (any flaky white fish can be used here)
Vegetable oil
Flaky Salt
Lemon wedges
Tartar Sauce (makes 3 cups)
2 cups prepared mayonnaise (like Duke’s)
1/2 cup buttermilk
1 tbs honey
2 cloves garlic, peeled and grated
1 bunch parsley, chopped
1/2 cup dill pickles, grated
2 tbs cup dill pickle juice
1/4 tsp Diaspora Guntur Sannam Chilli, ground
Prep Method:
In a bowl, combine cornmeal, flour, ground mustard and diaspora chillies. Using paper towels, pat cod dry on all sides then season each filet with salt.
In a Dutch oven, heat enough oil that it measures 1/2” from the bottom of the pan. Heat oil to 375 degrees Fahrenheit. While oil comes to temperature, dredge salted cod in cornmeal mixture to evenly coat.
Gently shake excess cornmeal from each filet then slowly place into hot oil one at a time. Fry filets 3-4 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.
For the tartar sauce
Whisk together all ingredients. Keep chilled.
