Worth keeping the weekends and always so sad to see them go.

Especially when we had dependable weather and it was fun and relaxing.

Even though my weekend was pretty jammed packed I did get all dressed up and went to a baby shower and spent some QT with everyone at the table and my fine sister Julie. I made a mess in the kitchen, Pat rescued a baby bunny and I got tickets for my friend Heidi and I to see ZZ Ward in June. Please tell me you’ve heard of her? I’m completely obsessed with her CD and I listen to her all the time while I’m cooking, driving and well, that’s all I truly ever do.

Speaking of fabulous; let’s talk tartar sauce. I’m usually a simplistic person when it comes to tartar sauce… only mayo and sweet pickle relish and a few splashes of Frank’s when the mood strikes me. But I bought a tin of Old Bay forever ago on a whim and then the idea only stuck me to whip up a fancy tartar sauce. Ya know since I was making these tasty fish sandwiches and all.

So I unloaded my fridge and picked a few jars that needed to be polished off.

Of course feel free to whip up your own mayo from the pantry. I was pressed for time and grabbed the jarred kind. I also grabbed some jalapenos, capers, sweet pickled relish {a total must}, fresh lemon juice, the old bay, tarragon, salt and pepper, Dijon mustard and fresh chives I picked from my herb garden.

In a bowl measure out a cup of mayo, a tablespoon of Dijon mustard and two tablespoons of sweet pickle relish.

I rinsed off a tablespoon of capers {they were in brine}…

And gave those a rough chop.

Then I fished out a few jalapenos…

…and chopped those up too.

Chop up enough fresh chives to equal a tablespoon or two…

And then add them into the bowl with the rest.

Squeeze in a tablespoon of lemon juice {give or take}.

Add two teaspoons of old bay…

A half teaspoon of dried tarragon or one tablespoon fresh. I can nevvvver find fresh, ever.

Lastly season with salt and pepper to taste. You might want to mix and taste before adding the salt, since the capers add a salty factor… you wouldn’t want to over salt at this point.

Stir, taste… check for salt… you know the drill.

Then refrigerate until you’re ready to slather some buns.

Time to make the cod.

Laptop in the background means Pandora is ON! And ps… there’s no space in cornmeal, I know that.

In a shallow dish, measure out a cup of corn meal, a teaspoon of Old Bay and a few grinds of black pepper {about a quarter teaspoon}.

Stir.

Slice up the fresh cod into thirds… I like two pieces per sandwich, I’m greedy like that.

Next, coat the cod with the seasoned cornmeal. Gently press on the fish for it to stick.

See!

Pan-fry the fish in a little oil… I like grapeseed or extra-light olive oil. It’s about 2-3 minutes per side. The fish is done when it can flake easily with a fork.

Bun meets tartar meets fish meets your mouth! Ohhhh deeply good… and messy. Which is how I like it.

Satisfying is truly the only adjective I can think of to describe these Cornmeal Crusted Fish Sandwiches. And the Old Bay tartar is liquid gold!