Dilled Tartar Sauce Recipes

DILL TARTAR SAUCE

Steps:

• Rinse capers in a strainer, pressing them lightly to squeeze out the brine.
• Mince capers and place in a bowl with mayonnaise, dill, dill pickle, lemon juice, salt, and pepper. Mix until well combined.
• Let sit for flavors to melt for 30 minutes before serving.

TANGY TARTAR SAUCE (MADE WITH DILL PICKLES, NOT SWEET)

Steps:

• Mix all ingredients together, and allow to stand (refrigerated) for at least an hour.

SWEET DILL TARTAR SAUCE

Steps:

• Mix mayonnaise, relish, lemon juice, dill, mustard powder, paprika, garlic powder, fleur de sel, and herbes de Provence together in a bowl.

DILL TARTAR SAUCE

Steps:

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

FRIED FISH WITH DILL TARTAR SAUCE

Steps:

• For the dill tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a bowl. Taste and add salt and pepper to your liking.
• For the fried fish: Heat 1 1/2 inches of oil in a deep skillet (I use cast iron) on medium heat until the oil reaches about 375 degrees F.
• Clean the fish with cold water and dry just a tad; the fish should be a little wet to help the cornmeal mixture stick to it. Sprinkle a little salt and pepper on the fish. Add the cornmeal and flour to a paper bag. Sprinkle in the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board.
• Lay the fish into the oil in batches and fry until they start to float and are golden brown, 3 to 4 minutes. Rest them on a rack to let the extra oil run off. Squeeze a little lemon juice on top. Serve with the tartar sauce.