Crispy Fish with Herb Tartar Sauce | MeatEater Cook

Ingredients

• 1-1/2 to 2 pounds White-fleshed fish
• Cut into 1” thick strips, 3 inches long
• Buttermilk Marinade
• 2 cups buttermilk
• 1 tbsp. Kosher salt
• 1 tsp. black pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. Smoked or Spanish paprika
• Breading
• 1 cup all-purpose flour
• 1 -1/2 cup Panko breadcrumbs
• 1-1/2 cup fresh breadcrumbs
• 2 tbsp. cornstarch
• 5 cups Peanut Oil, for frying
• Tartar Sauce
• 1 cup mayonnaise
• 1/2 tbsp. fresh chopped rosemary
• 1 tbsp. fresh minced garlic
• Juice and zest from 1 lemon
• 1 tbsp. chopped chive
• 5 leaves fresh basil, chopped
• 5 cornichon pickles, chopped
• 1 tbsp. chopped capers
• 1/2 tsp. black pepper