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To a small bowl add the lemon zest and juice, mayo, capers, dijon, whole grain mustard and black pepper. Whisk together.
To a large bowl add the radish, celery, fennel, chives and dill. Pour in 3/4’s of the lemon caper sauce and toss together, reserving the rest for serving. Taste for seasoning, adding salt or more pepper if needed.
Set aside until needed.
To a 10-inch cast iron skillet, add enough oil to come up 1/4-inch in the pan. Bring up to heat over medium.
In a large resealable bag add the cornstarch, salt, pepper, garlic powder and cayenne. Shake to combine. Add the fillets, one at a time, and shake to coat then place on a sheet tray.
Once the oil is up to heat, about 350F, add in 2 fillets and cook until golden brown about 4-5 minutes, flipping half way through. Remove to a baking sheet lined with a cooling rack and sprinkle with salt. Continue with remaining 2 fillets.
To serve, mound the slaw onto a large platter. Top with the crispy fillets, reserved fronds and a drizzle of the lemon, caper sauce.
Recipe Courtesy of Megan Mitchell