Anderson Tartar Sauce Recipes

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CRUNCHY CATFISH SANDWICH



Crunchy Catfish Sandwich image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 cup mayonnaise 1 lemon, juiced
3 teaspoons prepared horseradish
2 teaspoons hot sauce
2 tablespoons dill relish
Pinch kosher salt
Pinch freshly ground black pepper
Oil, for frying
2 eggs
2 to 3 dashes hot sauce
2 teaspoons seafood seasoning (recommended: Old Bay)
Kosher salt
1 cup cornmeal (medium ground for more texture)
1/2 cup all-purpose flour
1/2 cup cornstarch Freshly ground black pepper
4 catfish fillets, cut in 1/2, about 2 pounds
4 sourdough sandwich rolls
4 tablespoons butter, softened
4 romaine or red lettuce leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
  • In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
  • In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
  • Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
  • To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.

CAJUN-FLAVORED TARTAR SAUCE



Cajun-Flavored Tartar Sauce image

Spicy Cajun tartar sauce. The Cajun mix is fantastic on seafood!

Provided by TL in SA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tartar Sauce

Time 30m

Yield 12

Number Of Ingredients 12

2 ½ teaspoons onion powder
2 teaspoons sea salt
2 teaspoons garlic powder
1 ¼ teaspoons dried oregano
1 ¼ teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 cup olive oil mayonnaise
⅓ cup sweet pickle relish
1 lemon, juiced

Steps:

  • Combine onion powder, salt, garlic powder, oregano, thyme, pepper, paprika, cayenne, and red pepper flakes in a small bowl to make Cajun seasoning.
  • Measure 2 tablespoons of the seasoning into another bowl. Mix in mayonnaise, relish, and lemon juice. Taste and adjust seasoning. Chill tartar sauce for at least 20 minutes before serving.

Nutrition Facts : Calories 95.1 calories, Carbohydrate 3.7 g, Cholesterol 6.7 mg, Fat 8.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 509.3 mg, Sugar 2.3 g

CLASSIC TARTAR SAUCE



Classic Tartar Sauce image

You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 4

2/3 cup chopped dill pickles
1/2 cup mayonnaise
3 tablespoons finely chopped onion
Dash pepper

Steps:

  • In a small bowl, combine all ingredients. Cover and refrigerate until serving.

Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SAUCE ESSENTIALS: THE ULTIMATE TARTAR SAUCE



Sauce Essentials: The Ultimate Tartar Sauce image

This is my go-to recipe for tartar sauce... Full Stop. Not too sweet, not too complicated, and with a bit of a kick. So, yummy. So, you ready... let's get into the kitchen.

Provided by Andy Anderson !

Categories     Dressings

Time 10m

Number Of Ingredients 8

1/2 c mayonnaise, plain variety
1 Tbsp chopped dill pickle, or dill relish
1 Tbsp fresh capers, chopped
1 Tbsp fresh prepared horseradish, not horseradish sauce
1 Tbsp fresh dill, chopped
1 tsp lemon juice, freshly squeezed
kosher salt, to taste
black pepper, to taste

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your Ingredients (mise en place).
  • 3. Add all the ingredients, except the salt and pepper to a non-reactive mixing bowl.
  • 4. Whisk until thoroughly combined.
  • 5. Add salt and pepper, until seasoned to your taste.
  • 6. Cover and store in the refrigerator overnight.
  • 7. PLATE/PRESENT
  • 8. Use with your favorite fish dishes. Enjoy.
  • 9. Keep the faith, and keep cooking.

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

SUNNY'S EASY FRIED CAJUN CLAMS



Sunny's Easy Fried Cajun Clams image

Provided by Sunny Anderson

Categories     appetizer

Time 2h35m

Yield 4 servings

Number Of Ingredients 12

2 cups whole milk
1 tablespoon seafood seasoning, such as Old Bay
Zest of 2 lemons
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
10 ounces fresh shucked long-neck or soft-shell clams
1 cup fine cornmeal
1 cup all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Peanut or vegetable oil, for frying
Serving suggestions: lemon wedges, cocktail sauce and tartar sauce

Steps:

  • For the Cajun clams: In a bowl, add the milk, seafood seasoning, lemon zest, a nice pinch of salt and a few good grinds of pepper. Whisk until the salt dissolves. Add the clams, and then soak in the refrigerator for 2 hours.
  • For the dredge mixture: In a brown paper bag or bowl, add the cornmeal, flour, seafood seasoning, a nice pinch of salt and a few good grinds of pepper. Stir to combine. Using tongs or a slotted spoon, remove the clams from the bowl, shaking off any excess milk. Drop them into the flour mixture and shake or stir to coat. Place the clams on a baking sheet fitted with a wire rack and rest 15 minutes.
  • In a heavy-bottomed pot, add enough oil to reach 4 inches up the sides. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reaches 365 degrees F. Fry the clams in batches until golden brown, about 30 seconds to 1 minute, depending on the size of the clams. Remove from the oil to a paper-towel-lined plate and season lightly with salt.
  • Serve with a spritz of lemon juice, cocktail sauce and tartar sauce, but I'm having it with a side of burger.

BEST EVER TARTAR SAUCE



Best Ever Tartar Sauce image

Make and share this Best Ever Tartar Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Sauces

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 10

2 cups mayonnaise
1/2 lemon, juice of
2 tablespoons fresh grated horseradish or 2 tablespoons bottled horseradish, not creamed
2 tablespoons minced onions
1 clove garlic, minced
2 tablespoons minced sweet bell peppers or 2 tablespoons jalapenos, if you like kick
1/4 cup minced dill pickle
2 hard-boiled eggs, mashed to bits
2 dashes Tabasco sauce
1/3 cup ketchup

Steps:

  • Mix all ingredients together well and chill for 3 hours.

QUICK TARTAR SAUCE



Quick Tartar Sauce image

This classic tartar sauce recipe is so quick and easy to make, you'll never go back to the store bought bottle again! This tartar sauce recipe is amazing when paired with fish sticks or breaded fish fillets.

Provided by Paula Deen

Categories     Country Cooking     southern

Time 5m

Yield 10

Number Of Ingredients 6

1 cup white onion, diced
1 cup dill pickle relish, drained, or 5 to 6 dill pickle spears, chopped
1 cup mayonnaise
1 teaspoon fresh lemon juice
salt, to taste
pepper, to taste

Steps:

  • In a food processor, puree the onion and relish. In a medium bowl, combine the pureed onion and relish with the mayonnaise and lemon juice. Season with salt and pepper to taste. Serve immediately or refrigerate, covered, until needed. You can store this sauce in a sealed container or squeeze bottle. Makes 2 1/2 cups.

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE



Spicy Catfish Tenders with Cajun Tartar Sauce image

Categories     Fish     Appetizer     Fry     Horseradish     Mayonnaise     Lemon     Cornmeal     Winter     Capers     Gourmet     Chicago     Illinois     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 main-course or 4 first-course servings

Number Of Ingredients 19

For fish
1 large egg
2 tablespoons hot sauce
1 1/4 lb catfish fillets, cut diagonally into 1/2-inch-wide strips
About 8 cups vegetable oil for frying
1/2 cup all-purpose flour
1/2 cup yellow cornmeal (not coarse)
1 teaspoon salt
1 tablespoon Cajun seasoning*
For tartar sauce
1 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons capers, rinsed, drained, and chopped
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 teaspoons hot sauce
2 teaspoons Cajun seasoning
Accompaniment: lemon wedges
Special equipment: a deep-fat thermometer

Steps:

  • Prepare fish:
  • Whisk together egg and hot sauce in a wide shallow dish. Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
  • Pour enough oil into a 4- to 5-quart heavy pot to measure 2 inches and heat over moderate heat until thermometer registers 350°F.
  • Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish.
  • Make tartar sauce:
  • Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve.
  • Fry fish:
  • Drain fish well in a colander. Dredge one fourth of fish in flour mixture, shaking off excess, then transfer to oil and fry, stirring occasionally with a slotted spoon, until golden and just cooked through, 1 1/2 to 2 minutes. Transfer with slotted spoon to paper towels to drain. Return oil to 350°F. Repeat procedure with remaining fish strips in 3 batches.
  • Serve fish tenders hot with tartar sauce and lemon wedges.
  • *Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com).

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