Dill Tartar Sauce Recipe For Fish

DILL TARTAR SAUCE

Steps:

• Rinse capers in a strainer, pressing them lightly to squeeze out the brine.
• Mince capers and place in a bowl with mayonnaise, dill, dill pickle, lemon juice, salt, and pepper. Mix until well combined.
• Let sit for flavors to melt for 30 minutes before serving.

SWEET DILL TARTAR SAUCE

Steps:

• Mix mayonnaise, relish, lemon juice, dill, mustard powder, paprika, garlic powder, fleur de sel, and herbes de Provence together in a bowl.

FRIED FISH WITH DILL TARTAR SAUCE

Steps:

• Make the tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a medium bowl. Season with salt and pepper.
• Prepare the fish: Rinse the fish with cold water and pat dry lightly. Season with a little salt and pepper.
• Whisk the cornmeal, flour and Cajun seasoning in a small bowl. Pour into a medium paper bag.
• Add the fish to the bag a few pieces at a time and shake the bag to coat each piece evenly. Transfer the coated fish to a sheet of parchment paper.
• Heat 1 1/2 inches of vegetable oil in a deep cast-iron skillet over medium heat until a deep-fry thermometer registers about 375˚ F. Working in batches, add the fish fillets to the hot oil and fry until they start to float and turn golden brown, 3 to 4 minutes.
• Remove the fried fillets to a rack set on a baking sheet to drain off any excess oil. Serve with the tartar sauce and lemon wedges.

FRIED FISH WITH DILL TARTAR SAUCE

Steps:

• For the dill tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a bowl. Taste and add salt and pepper to your liking.
• For the fried fish: Heat 1 1/2 inches of oil in a deep skillet (I use cast iron) on medium heat until the oil reaches about 375 degrees F.
• Clean the fish with cold water and dry just a tad; the fish should be a little wet to help the cornmeal mixture stick to it. Sprinkle a little salt and pepper on the fish. Add the cornmeal and flour to a paper bag. Sprinkle in the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board.
• Lay the fish into the oil in batches and fry until they start to float and are golden brown, 3 to 4 minutes. Rest them on a rack to let the extra oil run off. Squeeze a little lemon juice on top. Serve with the tartar sauce.

HALIBUT FISH STICKS WITH DILL-CAPER TARTAR SAUCE

Steps:

• Mix first 5 ingredients in a bowl. Season with pepper.
• Cover and refrigerate tartar sauce.
• Spread panko on a plate,.
• Whisk egg in a small bowl.
• Sprinkle fish with salt and pepper.
• Working in batches, coat fish with egg, then panko. Shake off excess.
• Heat 1 1/2 T olive oil in a large skillet over medium heat.
• Add half the fish and cook, turning often (I only turned once and got a very nice crust), about 4 minutes total.
• Transfer to a plate and keep warm. Repeat with remaining fish and oil.
• Serve with tartar sauce.

OVEN-FRIED CATFISH WITH DILL TARTAR SAUCE

Steps:

• Preheat oven to 450°F.Place breadcrumbs and melted butter in separate shallow dishes. Cut each fish fillet crosswise in half. Season fish with salt and pepper. Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet. Bake fish until crisp, brown and just cooked through, about 12 minutes.
• Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend. Season tartar sauce with salt and pepper.
• Transfer fish to plates. Serve fish with tartar sauce.

DILL TARTAR SAUCE

Steps:

• In a small bowl, mix together mayonnaise, relish and minced onion.
• Stir in lemon juice and dill.
• If desired, season to taste with salt and pepper.
• Refrigerate for at least 1 hour before serving.