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.
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