Fish tartare is a classic dish that is enjoyed by people all over the world. It is typically made with raw fish that is finely diced and combined with a variety of ingredients, such as mayonnaise, onions, capers, and herbs. The result is a flavorful and refreshing dish that can be served as an appetizer or main course. Whether you are a seasoned chef or a home cook looking to try something new, there are many different recipes available to help you create the perfect fish tartare. In this article, we will explore some of the best recipes for fish tartare, providing you with step-by-step instructions and helpful tips to ensure that your dish turns out delicious and safe to eat.
Here are our top 17 tried and tested recipes!
FRIED COD FOR FISH AND CHIPS WITH TARTAR SAUCE
Simple and Yummy! We think it's better than Ivar's fish and chips which is the best fast food fish and chips in the USA! Try this Recipe #406770 with it. ***Please note that the nutrition facts are a little misleading - you will not be using all of the flour/salt dredge mixture and most of the shortening will still be in the pan when you are done cooking.***
Provided by Secret Agent
Categories Toddler Friendly
Time 15m
Yield 6 pieces, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Cut each fillet into 3 pieces and dry on paper towels.
- Heat the fat until the end of a wooden spoon bubbles, about 375*.
- Mix flour with salt and pepper in a flat dish.
- Mix egg and water in a bowl.
- Dredge cod pieces on all sides and shake off excess flour.
- Dip dredged pieces into egg wash and shake off excess egg.
- Dip into flour once again and shake off excess flour.
- Fry in hot fat until the pieces are nicely browned.Don't crowd the pan. Depending on the thickness of the fish it could take 2 to 5 minutes. Try to turn no more than once.
- Drain on paper towels and serve with a lemon wedge, Recipe #406770 and fries.
CRISPY BAKED FISH WITH TARTAR SAUCE
Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
- In a small bowl, stir together the panko and olive oil; season with salt and pepper.
- Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
- Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
- Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
- When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)
LUBY'S FRIED FISH AND TARTAR SAUCE
The crust on this cod sticks perfectly, fried up golden brown and crisp. We've never had fried fish from Luby's so we can't speak to its authenticity... but we can say this is mighty good fried cod. There are not a lot of seasonings in the recipe, so the flavor of the fish shines. The homemade tartar sauce is the perfect...
Provided by Mary Mouchette
Categories Fish
Time 30m
Number Of Ingredients 12
Steps:
- 1. Place flour in a bowl and place crackers in another bowl. (Make sure bowls are big enough so you have enough space to coat fish.)
- 2. In a medium bowl, whisk together buttermilk, eggs, salt, and pepper.
- 3. Coat fish pieces with flour, shaking off excess.
- 4. Dip into buttermilk mixture.
- 5. Then crackers coating evenly and pressing crackers firmly onto fish.
- 6. Deep fry in oil (350-365) till done and golden brown.
- 7. For the tartar sauce: In a medium bowl mix onions, parsley, mayonnaise, and relish.
- 8. Using a rubber spatula, fold together mayonnaise and the onion mixture. Refrigerate to chill before serving. I always make the tartar sauce ahead of time so the flavors can blend.
OVEN-BAKED FISH STICKS WITH EASY TARTAR SAUCE (KID-FRIENDLY)
Although cod is stated in the ingredients this recipe will work good using tilapia or white fish fillets. This will serve about 3 people, but can be easily doubled. The already crushed cornflake crumbs that you purchase in a small box will not work as well for this recipe, the texture is too fine and the fish sticks will not be as crispy, try to use regular cornflakes cereal and grind them in your processor. You can double the tartar sauce recipe if you prefer more sauce, try to make the sauce even up to a day ahead to blend flavors. This is a great recipe for kids of all ages LOL!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 475°F (set oven rack to second-lowest position, or the middle rack).
- In a bowl mix together the mayo, sweet relish, garlic powder and lemon juice; whisk to blend, and season with salt and pepper, cover and refrigerate until ready to use.
- Process the cornflakes with a pinch of seasoning salt and black pepper on a processor until coarse crumbs form (leave the crumbs coarse, don't grind them to a fine texture) transfer the crumbs to a bowl and mix in lemon peel.
- In a small bowl mix together the melted butter with about 2-3 tablespoon fresh lemon juice until well combined.
- Season the fish with black pepper (and more salt if desired) then brush the fish with the lemon butter to coat on all sides.
- Dip the fish into the cornflake mixture coating completely.
- Arrange the fish on a lightly greased baking sheet.
- Sprinkle with any remaining cornflake mixture.
- Bake fish for about 7-10 minutes (depending on the size of the fish strips).
- Serve with the sauce.
FRIED FISH FINGERS WITH TARTAR SAUCE
Steps:
- Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
- Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.
CAPTAIN JACK'S FRIED FISH SANDWICH WITH HOMEMADE TARTAR SAUCE
Steps:
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
- Place the flour in a small shallow mixing bowl or pie plate. Add the garlic powder, onion powder, paprika, black pepper, salt and cayenne, and stir to combine. Place the beaten eggs in another bowl, and place the panko in a third bowl.
- Dredge a fillet in the flour, then dip in the eggs and finish with a coating of panko. Repeat for the remaining fillets. Place the fillets in the oil and fry until golden, 4 to 6 minutes.
- Place each fillet on a roll. Top each with 1/2 cup shredded lettuce and some pickle slices. Finish with 2 tablespoons Homemade Tartar Sauce or serve it alongside.
- Place the mayonnaise, chives, cornichons, parsley, capers, lemon juice, salt and pepper in the bowl of a food processor or mini chopper fitted with a steel blade, and pulse until the pickles are finely chopped and all the ingredients are mixed but not pureed.
HERB-BAKED FISH WITH TARTAR SAUCE
Make and share this Herb-Baked Fish With Tartar Sauce recipe from Food.com.
Provided by Norahs Girl
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the ingredients for the tartar sauce and chill.
- Preheat the oven to 180ºC.
- Grease a large sheet of aluminum foil with plenty of soft butter.
- Place the fish on top, dot with butter, season and sprinkle with wine and lemon juice on top.
- Scatter the herbs over and wrap the fish in the foil.
- Bake for 15 to 20 minutes or until the fish can be easily flaked with a fork.
- Serve with the tartar sauce and chips, if desired.
CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
The key to really great chicharron is to make sure that the fried fish is crispy and not greasy. You can add some avocado slices to each taco for a creamy, cool complement. Recipe courtesy of Ingrid Hoffman.
Provided by LifeIsGood
Categories South American
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 19
Steps:
- Tartar Sauce:.
- Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use.
- Tacos:.
- Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.
- Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
- Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain.
- Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas.
- Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!
CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- To prepare the tartar sauce: Combine the mayonnaise, garlic, scallion, chipotle, and lime juice in a small bowl and mix well. Add salt, to taste. Cover with plastic wrap and refrigerate until ready to use. Keep covered in the refrigerator up to 1 week.;
- To prepare the tacos: Put the fish in a large bowl. Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle 1 teaspoon of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. Add the garlic paste to the bowl of fish. Add the Worcestershire sauce and 1/2 teaspoon pepper; turning the fish to coat. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.
- Place the flour in a shallow dish and toss the fish pieces in it a few at a time, until they're all evenly coated. Shake off the excess flour.
- Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat. Carefully add a few pieces of the fish at a time and fry until golden brown all over, about 4 to 6 minutes. Transfer to a paper towel-lined plate to drain. Season with salt and pepper while they are still hot. Allow the frying oil to return to temperature and continue to fry the fish in batches until finished.
- Wrap the tortillas in a damp kitchen towel and place in the microwave. Microwave on full power for 30 seconds until they are soft and pliable. Keep warm.
- To serve: Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves, cilantro leaves, avocado, and a little orange zest. Serve with more tartar sauce on the side and lime wedges.
ENGLISH SEASIDE TANGY TARTAR SAUCE FOR FISH AND CHIPS
Whitby and Scarborough on the North Yorkshire coast of England were the places of inspiration for me with this recipe, they specialise in locally caught fish, perfect for this iconic English dish. Whereas fish and chips are usually only accompanied by salt and vinegar (Malt vinegar please!) when eaten out of newspaper, when eaten in a Fish and Chip Cafe or Restaurant, you are always served this tartar sauce with your meal, tangy and wonderful with the fish especially and a squeeze of lemon. If I close my eyes I can almost imagine the sun on my face and the salty smell in the air, with seagulls wheeling around above, and the smell of that special supper or lunch to follow, after exploring the little cobbled streets. This is a bit of a cheats version as it uses ready made mayonnaise; however, if you do make your own, then please use your own home-made mayo for this recipe, as I often do. Now all you need is a sun hat, a deck chair and plenty of time to do nothing before enjoying your fish supper!
Provided by French Tart
Categories Onions
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a bowl and mix well. ( Allow the flavours to infuse for an hour before serving).
- Place in an airtight jar or container and store in the fridge for up to one week.
- Serve with fish and chips or ALL manner of seafood and fish!
TARTARE SAUCE FOR FISH & SEAFOOD ( TARTAR SAUCE )
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
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.
HALIBUT FISH STICKS WITH DILL-CAPER TARTAR SAUCE
Provided by Bon Appétit Test Kitchen
Categories Kid-Friendly Quick & Easy Dinner Mayonnaise Halibut Healthy Dill Capers Bon Appétit Sugar Conscious Pescatarian Dairy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.
- Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko; shake off excess.
- Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.
FISH TACO TARTAR SAUCE
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
Steps:
- Mix all ingredients together -- best when chilled an hour before you need it.
FRIED FISH SANDWICHES WITH CUCUMBERS AND TARTAR SAUCE
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
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.
HALIBUT FISH STICKS WITH DILL-CAPER TARTAR SAUCE
This is from the current Bon Appetit magazine, in the Fast Easy Fresh section. I fixed it for dinner tonight and we really enjoyed it. The coating is crispy and satisfying, and the tartar sauce is very good. I hope you try it and enjoy it as much as we did!
Provided by Yia Yia
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SOUTHWESTERN BEER-BATTER FISH WITH GREEN CHILE TARTAR SAUCE
Chili powder kicks up the flavor in crispy, batter-fried fish ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In small bowl, mix sauce ingredients. Refrigerate until serving.
- In 10-inch skillet or deep fryer, heat oil (1 1/2 inches) to 350°F. In shallow dish, place 1/4 cup of the Bisquick mix. Lightly coat fish with Bisquick mix.
- In medium bowl, beat remaining 1 cup Bisquick mix, the chili powder, salt, beer and egg with wire whisk until smooth. Dip fish into batter, letting excess drip into dish.
- Fry fish in oil 1 1/2 to 2 minutes on each side or until golden brown; drain on paper towels. Serve with sauce and lemon quarters.
Nutrition Facts : Calories 540, Carbohydrate 22 g, Cholesterol 125 mg, Fat 7, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (1 Fillet and 2 Tbsp Sauce), Sodium 1220 mg, Sugar 2 g, TransFat 0 g
FISH TIP, TARTAR SAUCE, GARLIC JAPANESE MAYO ,SOY SAUCE, WASABI
One night, while I made some grilled talipa white fish, my roommate and I started to create this sauce. As he started to make it, I began adding things to it...and finally him and I came up with prety good sauce.
Provided by happylilhappa mitsu
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all above ingredients together-- leave over night, in air tight container, if desired.
- The dip can last up to a week.
- It is great with white fish or salmon and other light fish.
- It's great to just put a dallop or a in a small container and dip the fish if.
- It adds a little extra flavor.
Tips:
- For the freshest tartar sauce, use homemade mayonnaise. It's easy to make and only takes a few minutes.
- If you don't have fresh herbs, use dried herbs instead. Just be sure to use half the amount, as dried herbs are more concentrated.
- Tartar sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to bring it to room temperature before serving.
- Tartar sauce is a versatile condiment that can be used on a variety of dishes, including fish, seafood, chicken, and vegetables.
- If you want a tarter sauce with a bit more of a kick, add a squeeze of lemon juice or a dash of cayenne pepper.
Conclusion:
Tartar sauce is a classic condiment that is easy to make and can be used on a variety of dishes. With its creamy, tangy, and slightly sweet flavor, tartar sauce is a surefire way to add flavor to your next meal. So next time you're looking for a quick and easy way to dress up your fish, seafood, or chicken, give tartar sauce a try. You won't be disappointed!
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