Cornmeal-Crusted Fish With Green-Tomato Tartar Sauce

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1 cup mayonnaise

1/4 cup buttermilk

2/3 cup Green-Tomato Pickles, chopped, or store-bought pickled tomatoes

Salt and freshly ground pepper

1/2 cup buttermilk

1 cup all-purpose flour

1/4 cup plus 2 tablespoons stone-ground cornmeal

4 teaspoons salt

1 tablespoon freshly ground black pepper

Eight 7- to 8-ounce wreckfish or striped bass fillets, pin bones removed

Vegetable oil, for frying

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