Cilantro Tartar Sauce Recipes

CARIBBEAN CONCH FRITTERS WITH CILANTRO TARTAR SAUCE

Caribbean Conch Fritters with Cilantro Tartar Sauce image

Provided by Food Network

Time 29m

Yield 6 first-course servings; 2 dozen fritters

Number Of Ingredients 29

Ingredients

1 pound cleaned conch, sliced
2 limes
Oil, for frying
1 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 large eggs, separated
1/2 cup milk
1/2 cup minced yellow onion
Essence, for garnishing
1 recipe Cilantro Tartar Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 egg*
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro leaves
2 tablespoons chopped red onions
1 cup vegetable oil
Salt
Hot sauce

Steps:

Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside.
Heat a deep-fryer filled with oil to 330 degrees F.
Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture.
When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

CLASSIC TARTAR SAUCE

Classic Tartar Sauce image

You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 4

Ingredients

2/3 cup chopped dill pickles
1/2 cup mayonnaise
3 tablespoons finely chopped onion
Dash pepper

Steps:

In a small bowl, combine all ingredients. Cover and refrigerate until serving.

Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CILANTRO-LIME TARTAR SAUCE

Cilantro-Lime Tartar Sauce image

Categories Condiment/Spread Sauce Citrus Herb No-Cook Quick & Easy Mayonnaise Lime Spring Jalapeño Cilantro Capers Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
1/4 cup chopped dill pickles
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons drained capers, chopped
1 tablespoon fresh lime juice, or to taste
2 teaspoons minced fresh jalapeño chile (including seeds)

Steps:

Stir together all sauce ingredients.