Fishwiches And Yogurt Tartar Sauce Recipes

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YOGURT "TARTAR" SAUCE



Yogurt

This is great and way lower fat than the mayo based recipes. So far, I've had it on baked potatoes and green beans.

Provided by Barefoot Beachcomber

Categories     Sauces

Time 5m

Yield 1 1/4 CUPS

Number Of Ingredients 9

1 cup nonfat plain yogurt
2 tablespoons finely minced white onions
2 tablespoons chopped gherkin pickles
2 tablespoons vinegar, from the pickle jar (or more to your taste)
1 tablespoon chopped capers
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
1/2 fresh ground black pepper
salt

Steps:

  • Combine all the ingredients in a bowl.
  • Mix with a whisk.
  • Serve over fish or baked potatoes.

Nutrition Facts : Calories 131.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 3.9, Sodium 493.9, Carbohydrate 17.7, Fiber 1, Sugar 15.9, Protein 12.2

YOGURT-TARTAR SAUCE



Yogurt-Tartar Sauce image

This lighter take on traditional tartar sauce is a natural sauce option for Salmon Burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 3/4 cup

Number Of Ingredients 6

1/2 cup low-fat Greek yogurt
1/4 cup chopped cornichons
1 tablespoon chopped capers
2 tablespoons chopped fresh parsley
Pinch cayenne
Coarse salt

Steps:

  • Mix ingredients in a bowl and season with salt.

FRIED FISH SANDWICHES WITH CUCUMBERS AND TARTAR SAUCE



Fried Fish Sandwiches with Cucumbers and Tartar Sauce image

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.

Provided by Chris Morocco

Categories     Bon Appétit     Sandwich     Fish     Seafood     Fry     Beer     Deep-Fry     Mayonnaise     Capers

Yield 4 servings

Number Of Ingredients 28

Tartar sauce:
1/2 cup mayonnaise
1/4 cup finely grated lemon zest
2 Tbsp. fresh lemon juice
2 Tbsp. sweet relish
1 Tbsp. chopped drained capers
1 Tbsp. Dijon mustard
1 small garlic clove, finely grated
Kosher salt
Fish and assembly:
2 Tbsp. Old Bay seasoning
1 tsp. baking powder
1 tsp. cayenne pepper
3/4 cup all-purpose flour, divided
3/4 cup cornstarch, divided
5-6 mini seedless or Persian cucumbers
1/3 cup seasoned rice vinegar
8 potato rolls
2 Tbsp. unsalted butter, melted
1 large egg, beaten to blend
3/4 cup light beer
8 (4-oz.) pieces skinless, boneless firm whitefish fillets (3/4"-1" thick)
1/2 cup very coarsely chopped dill
Vegetable oil (for frying; about 6 cups)
Kosher salt
Lettuce leaves (for serving)
Special Equipment
A deep-fry thermometer

Steps:

  • Tartar Sauce
  • Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.
  • Fish and assembly:
  • Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, 1/2 cup flour, and 1/2 cup cornstarch in a medium bowl. Whisk remaining 1/4 cup flour and 1/4 cup cornstarch in another medium bowl.
  • Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill; pour in oil to come 1" up sides. Heat until thermometer registers 375°F.
  • Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.
  • Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.
  • Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Dredge in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. (Batter should completely coat the fish without looking clumpy.)
  • Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 125°F-130°F, 7-9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.
  • Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.
  • Do Ahead
  • Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.

YOGURT TARTAR SAUCE



Yogurt Tartar Sauce image

Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It's a win, win, win.

Provided by Guy Turland

Categories     HarperCollins     Yogurt     Pickles     Sauce     Dip

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

1 small handful parsley, leaves coarsely chopped
1 small handful cilantro, leaves coarsely chopped
9 oz (250 grams) pickles, coarsely chopped (2-3 medium pickles)
1 tablespoon capers, drained and coarsely chopped
1 cup Greek-style yogurt
1 tablespoon dijon mustard
Juice of 1 lemon

Steps:

  • Put all of the ingredients in a large jar and mix well. Season with salt and pepper and store in the fridge in an airtight container.

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