Recipe courtesy of Emeril Lagasse
Show: Emeril Live
40 min
30 min
10 min
4 servings


  • Vegetable oil, for frying
  • 1 pound whiting fillets
  • Salt and freshly ground black pepper
  • 1 cup corn flour
  • 1 cup all-purpose flour
  • 2 eggs, beaten with 2 tablespoons milk
  • 2 lemons, halved
  • Tartar Sauce, recipe follows
  • Fresh parsley, for garnish
Tartar Sauce:
  • 1 cup mayonnaise, preferably homemade
  • 1 teaspoon Dijon mustard
  • 2 scallions, finely chopped
  • 1 clove garlic, pressed or minced
  • 1 shallot, finely chopped
  • 1 tablespoon capers, drained and finely chopped
  • 2 tablespoons chopped cornichons or dill pickle
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon
  • Few drops lemon juice
  • Salt


Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.

Tartar Sauce:

Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.

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