Tartaresauceforfishseafoodtartarsauce Recipes

TARTARE SAUCE FOR FISH & SEAFOOD ( TARTAR SAUCE )

Tartare Sauce for Fish & Seafood ( Tartar Sauce ) image

Homemade tartare sauce always tastes better than bought. It keeps well in the fridge. I love it with any seafood. It's flavor increases if you refrigerate it for an hour or so before using.

Provided by Bergy

Categories Sauces

Time 20m

Yield 1 cup or a bit more

Number Of Ingredients 10

Ingredients

2 egg yolks
1/2 teaspoon salt
1 teaspoon white vinegar
1 cup lite olive oil
1 1/2 tablespoons fresh lemon juice
2 green onions, finely chopped
1 gherkin, finely chopped
2 teaspoons capers, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon water

Steps:

Using a blender or food processor blend the egg yolks, salt& vinegar together Very slowly with the blender swithced on quite high speed pour a very thin, slow stream of oil into the egg yolks, stop every once in a while and blend for a second then resume with the oil until all has been poured in Add lemon juice and the tbsp of water.
The sauce should now look like white mayonnaise.
Mix in the green onions, gherkin, capers and parsley.
Serve with seafood or fish.

HOMEMADE TARTAR SAUCE

Homemade Tartar Sauce image

My husband 'hates' fish but will eat it only if he has 'his' homemade tartar sauce. I think the capers make all the difference.

Provided by Klantz

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce

Time 2h15m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons finely chopped dill pickles
2 tablespoons finely chopped sweet pickles
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon chopped capers
1 teaspoon prepared yellow mustard
1 dash hot pepper sauce (such as Tabasco®)
1 dash Worcestershire sauce

Steps:

Mix mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a bowl. Chill in the refrigerator for flavors to meld, at least 2 hours.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 1.2 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 144 mg, Sugar 0.6 g

FISH CAKES WITH TARTARE SAUCE

Fish cakes with tartare sauce image

Make a little fish go a long way with these tasty fishcakes - perfect comfort food

Provided by Good Food team

Categories Dinner, Lunch, Supper

Time 40m

Yield Makes 4

Number Of Ingredients 15

Ingredients

100g white breadcrumb
2 eggs
450g potato , peeled
450g smoked haddock
1 lemon , grated zest
2 tbsp chopped fresh parsley
flour , for dusting
3 tbsp vegetable oil , for frying
200g mayonnaise
2small gherkins , chopped
2 tbsp caper , roughly chopped
1small shallot , very finely chopped
1 tsp horseradish sauce
½ tsp dry or made mustard
2 tbsp finely chopped fresh parsley

Steps:

Make the tartare sauce: mix all the ingredients together and chill (you won't need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.

FRIED FISH WITH DILL TARTAR SAUCE

Fried Fish with Dill Tartar Sauce image

"It's a tradition in my community to do a fish fry on Fridays and after church. This is the exact recipe my mother and grandmother taught me," says Kardea.

Provided by Kardea Brown

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup mayonnaise (preferably Duke's)
2 to 3 tablespoons chopped dill pickles
1 tablespoon capers
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1 teaspoon sugar
Kosher salt and freshly ground pepper
6 whiting fillets
Kosher salt and freshly ground pepper
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon Cajun seasoning
Vegetable oil, for frying
1 lemon, cut into wedges

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.

FISH TACO TARTAR SAUCE

Fish Taco Tartar Sauce image

Make and share this Fish Taco Tartar Sauce recipe from Food.com.

Provided by lil sis

Categories Sauces

Time 10m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
2 teaspoons sweet pickle relish
1/2 teaspoon lemon pepper
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon pasilla chili powder
1/2 teaspoon lemon pepper
1/4 teaspoon cumin
1 tablespoon chopped shallot
1 teaspoon chopped jalapeno (optional)
1 teaspoon chipotle chili sauce (optional)

Steps:

Mix all ingredients together -- best when chilled an hour before you need it.

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