Almost everyone who lives in southwest Louisiana has their own technique for frying fish. I’m going to let ya’ll use your favorite, but give you a recipe for a wonderful tartar sauce. My dear girlfriend Susie Davis, from Destin, FL was very gracious to share this with me. The first time I had it, I was lucky enough to eat it with cobia (fresh caught by her husband Randy).This was quite a treat. Try it with any fish you would normally fry.
1 cup Hellman’s Mayo
sweet pickle relish
1/4 teaspoon garlic powder
Chop equal amounts of parsley and onion, then 1/3 that amount of olives and celery. Combine all of these with mayo, garlic powder and relish. Keeps in sealed container for 2-3 weeks.
It appears that you already have an account created within our VIP network of sites on .
To keep your personal information safe, we need to verify that it's really you.
To activate your account, please confirm your password.
When you have confirmed your password, you will be able to log in through Facebook on both sites.
*Please note that your prizes and activities will not be shared between programs within our VIP network.
Welcome back to 99.9 KTDY
It appears that you already have an account on this site associated with . To connect your existing account just click on the account activation button below. You will maintain your existing VIP profile. After you do this, you will be able to always log in to http://999ktdy.com using your original account information.