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I am a sucker for great deep fried fish and chips. I would love to tell you that it comes from a vast background of making fish and tasting the English version on my many vast trips to the Motherland. However, my love for fried fish comes from visiting a now but all defunct fish shop called Skippers in Utah. Yes, Skippers.

When I started my culinary adventure tour, fried fish… let me say great fried fish has always been something that I enjoy making. That recipe is a different post. What I would like to share with you is the condiment that accompanies the flaky white fish of my dreams. Tartar Sauce.

It is my opinion that it is just as important as the fish. I know there are the ‘English’ purists that say only mushy pees should accompany the Fish & Chips. I say “NAY”! It’s what you want it to be, it’s your fish eat it the way you want it. These are a few of my favorites!

Grown Up Tartar Sauce

Prep time 15 minutes
Meal type Condiment
Misc Gourmet, Pre-preparable, Serve Cold
By author Emeril

Ingredients

  • 1 1/2 Teaspoons unsalted butter
  • 1/2 cup fresh or thawed corn kernels
  • pinch of kosher salt
  • pinch of cayenne pepper
  • 1 cup mayonnaise
  • 1/4 cup seeded and chopped tomatoes
  • 2 Tablespoons chopped green onions (just the green parts)
  • 1 tablespoon minced jalapeño
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon minced garlic
  • 1/2 teaspoon creole seasoning

Note

  • Makes about 1/4 cups
  • This can be stored in the refrigerator for up to five days

Directions

Step 1
In small skillet melt the butter over a medium-high heat. Add corn, salt, and the cayenne and allow to cook stirring occasionally, until the corn has become a deep golden brown - about 5 minutes. Transfer this to a large mixing bowl and allow to cool completely.
Step 2
Add the rest of the ingredients to the corn and mix well.

Jalapeño Tartar Sauce

Prep time 15 minutes
Meal type Condiment
Misc Gourmet, Pre-preparable, Serve Cold

Ingredients

  • 1 cup mayonnaise
  • 1 jalapeño pepper (seeded and finely diced)
  • 3 Tablespoons finely chopped capers
  • 3 Tablespoons freshly squeezed lemon juice (about 2 lemons)
  • 2 Tablespoons finely chopped dill pickles
  • 1 tablespoon finely chopped scallion (about 1 medium scallion, white and light green parts)
  • 1/4 teaspoon freshly ground black pepper

Note

  • This makes about 1 1/2 cups
  • Serve this tartar sauce as you would any regular tartar sauce and it is fantastic with any grilled fish.

Directions

Step 1
In a medium bowl and stir in all the ingredients and combine throughly. Cover and refrigerate until ready to use.

Tartar Sauce Recipe

Serves 2
Prep time 10 minutes
Meal type Condiment
Misc Gourmet, Pre-preparable, Serve Cold

Ingredients

  • 5 tablespoons mayonnaise
  • 1 1/2 Tablespoons finely diced pickle, or cornichons
  • 1/2 Medium shallot (finely minced)
  • 2 Teaspoons lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1
Evenly mix all the ingredients under together in a small mixing bowl.

Lemon, Black Pepper Tartar Sauce

Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Egg
Meal type Condiment
Misc Gourmet, Pre-preparable, Serve Cold
By author Emeril

Ingredients

  • 1 Large egg
  • 2 Tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 2 Teaspoons dijon mustard
  • 1/4 cup minced yellow onions
  • 1 cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Note

  • This recipe will yield about 1 1/4 cups sauce
  • This tartar sauce is awesome with just about any boiled or fried seafood

Directions

Step 1
In a food processor combine the egg, lemon juice, mustard, lime juice and onions. Process this until it is smooth, this will only take about 15 seconds. While the machine is still running, slowly incorporate the oil in a steady stream to help it combine. The mixture will thicken slightly. Add the salt and pepper and pulse for about 10 seconds or until well combined.
Step 2
Place the sauce into a bowl, cover and chill for at least one hour before serving.

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