Best 5 Tartare Sauce For Fish Seafood Tartar Sauce Recipes

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Tartare sauce is a classic condiment that is often served with fish and seafood dishes. It is a versatile sauce that can be used as a dip, spread, or topping. Tartare sauce is typically made with mayonnaise, chopped pickles, capers, and herbs, but there are many variations on the recipe. Whether you prefer a classic tartare sauce or something with a bit more of a twist, there is sure to be a recipe out there that you will love. This article will provide you with a collection of the best tartare sauce recipes, so you can find the perfect one to complement your next fish or seafood dish.

Here are our top 5 tried and tested 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

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.

FISH STICKS WITH TARTAR SAUCE



Fish Sticks with Tartar Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 26m

Yield 4 servings (about 4 fish sticks per person)

Number Of Ingredients 11

1 pound piece boneless, skinless cod and/or boneless chicken strips* (See Cook's Note)
2 cups panko (Japanese coarse bread crumbs)
1 cup all-purpose flour
2 teaspoons kosher salt, plus for seasoning
3 large eggs
Freshly ground black pepper
Corn oil, for frying
Tartar Dipping Sauce, recipe follows
2/3 cup mayonnaise
1/4 cup sweet pickle relish
Freshly squeezed juice from 1/2 lemon (about 1 tablespoon)

Steps:

  • Prepare a paper towel-lined baking pan and set aside. Cut each fillet into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.
  • Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping sauce.
  • Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve.

TARTAR SAUCE I



Tartar Sauce I image

Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.

Provided by Bob Cody

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tartar Sauce

Time 1h10m

Yield 6

Number Of Ingredients 5

1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice
salt and pepper to taste

Steps:

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

Nutrition Facts : Calories 268.4 calories, Carbohydrate 2.6 g, Cholesterol 13.9 mg, Fat 29.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.4 g, Sodium 228.7 mg, Sugar 1.3 g

MOCK TARTARE SAUCE ( TARTAR SAUCE )



Mock Tartare Sauce ( Tartar Sauce ) image

I made this recipe last week to accompany fish fingers! My wife said that I must share this with other people because it's sooooo good. The recipe below is for 2 people.

Provided by Egyptian John

Categories     Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

4 tablespoons of diet mayonnaise
1 tablespoon of chopped gherkin
1 tablespoon of chopped pickled onion
1 garlic clove, chopped

Steps:

  • Finely chop the gherkin,onion and garlic and mix with the mayonaise.
  • Increase the amounts as required depending on amount of guests.

Nutrition Facts : Calories 118.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 7.6, Sodium 261.4, Carbohydrate 7.8, Fiber 0.1, Sugar 2, Protein 0.4

CRISPY BAKED FISH WITH TARTAR SAUCE



Crispy Baked Fish With Tartar Sauce image

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

1 cup mayonnaise
5 tablespoons capers, drained and coarsely chopped
1/4 cup finely chopped pickles (such as cornichons or half sour)
2 tablespoons finely chopped tarragon, dill or parsley
1 teaspoon Worcestershire or soy sauce
1 small garlic clove
1 large lemon
Kosher salt and black pepper
1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil, plus more for greasing
4 (6-ounce) thick white fish fillets, such as halibut or cod (skin on or off)

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.)

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Make sure the mayonnaise is cold before using it.
  • Add the ingredients to the mayonnaise in small batches, stirring well after each addition.
  • If you don't have fresh herbs, you can use dried herbs instead. Just use about half the amount of dried herbs as you would fresh.
  • Taste the sauce as you go and adjust the seasonings to your liking.
  • Serve the sauce immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Tartare sauce is a versatile condiment that can be used with a variety of dishes, including fish, seafood, and vegetables. It is easy to make and can be tailored to your own taste preferences. With its creamy, tangy flavor, tartare sauce is sure to add a delicious touch to your next meal.

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