Cajun Flavored Tartar Sauce Recipes

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

Ingredients

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

CAJUN REMOULADE SAUCE

Cajun Remoulade Sauce image

This classic homemade remoulade sauce recipe will become your go-to condiment! It's a deliciously creamy dip for seafood, crab cakes, fries, salads, burgers, and more. This easy Cajun recipe is ready in 5 minutes!

Provided by Tara Ziegmont

Categories Condiment

Time 5m

Number Of Ingredients 11

Ingredients

1/3 cup mayonnaise (light or low fat)
1/3 cup Miracle Whip (I use light)
1 tablespoons dijon mustard (the smooth kind, not the seedy kind)
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice (freshly squeezed)
1 clove garlic (pressed)
3/4 teaspoon Creole or Cajun seasoning (see link for my amazing homemade seasoning blend)
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (or crushed red pepper)
Salt and pepper (to taste)

Steps:

Blend everything in a small bowl. Store in an airtight jar in the refrigerator up to 1 week.

Nutrition Facts : Calories 35 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 182 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

SPICY CAJUN TARTAR SAUCE

Spicy Cajun Tartar Sauce image

Once you know how easy it is to make your own tartar sauce or with this easy spicy cajun tartar sauce recipe, you'll never go back to store bought!

Provided by Nicole Cook | Daily Dish Recipes

Categories Condiments Sauces and Dips

Time 10m

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1/2 cup dill pickle relish
1 teaspoon Dijon mustard
2 teaspoons chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/8 teaspoon smoked paprika
[1 1/2 teaspoons cajun seasoning]
Salt and pepper to taste

Steps:

In a bowl, combine all of the ingredients, and mix well.
Serve immediately or refrigerate for up to 1 week.

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

Ingredients

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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