Emerils Tartar Sauce Recipes

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GRILLED AMBERJACK SANDWICHES WITH SPICY TARTAR SAUCE



Grilled Amberjack Sandwiches with Spicy Tartar Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Four 4- to 6-ounce amberjack fillets, cleaned of all skin and bones (mahi does well as a substitute)
2 tablespoons olive oil
2 teaspoons fish rub, such as Emeril's Fish Rub
1 cup mayonnaise, homemade or store-bought
2 tablespoons minced fresh cilantro or dill
2 tablespoons dill pickle relish
2 teaspoons minced garlic
Sea salt and cracked black pepper
1 to 2 tablespoons hot sauce of choice, preferably Louisiana-style or Sriracha
4 medium hamburger buns or rolls of choice
4 large leaves romaine lettuce

Steps:

  • Heat a grill or grill pan to medium heat.
  • Brush the fillets with the olive oil and sprinkle on all sides with the fish rub. When the grill is hot, place the fillets evenly spaced on the grill. Cook until the fish is just cooked through, about 5 minutes per side. Flip only once if possible.
  • While the fish is cooking, combine the mayonnaise, cilantro, relish, garlic and a sprinkle of salt and pepper in a medium bowl. Start with a generous tablespoon of hot sauce, then stir and taste to assess the heat. If more is preferred, add up to 1 more tablespoon. Set aside.
  • Slice the buns and place face-down on the grill until toasted, or toast in the oven. Spread the desired amount of the tartar sauce, around 2 tablespoons, on the top half of each bun. Place the grilled fish on the bottom halves.
  • If desired, quickly grill the romaine leaves until some light charring occurs. Top each sandwich with 1 leaf and enjoy!

FRIED FISH FINGERS WITH TARTAR SAUCE



Fried Fish Fingers with Tartar Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

Vegetable oil, for frying
1 pound whiting fillets
Salt and freshly ground black pepper
1 cup corn flour
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons milk
2 lemons, halved
Tartar Sauce, recipe follows
Fresh parsley, for garnish
1 cup mayonnaise, preferably homemade
1 teaspoon Dijon mustard
2 scallions, finely chopped
1 clove garlic, pressed or minced
1 shallot, finely chopped
1 tablespoon capers, drained and finely chopped
2 tablespoons chopped cornichons or dill pickle
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon
Few drops lemon juice
Salt

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.

EMERIL'S TARTAR SAUCE



Emeril's Tartar Sauce image

Awesome tartar sauce made by Emeril. Found on Emeril's web page. Is very good and tangy with just a little kick.

Provided by Briannas mom

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 10

1 large egg
1 tablespoon garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley leaves, chopped
2 tablespoons green onions (green part only) or 2 tablespoons scallions, chopped (green part only)
2 teaspoons sweet pickle relish, drained
1 cup vegetable oil
1/4 teaspoon cayenne
1 tablespoon creole mustard or 1 tablespoon whole grain mustard
1 teaspoon salt

Steps:

  • Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds.
  • With the motor running, pour the oil through the feed tube in a slow steady stream.
  • Add the cayenne, mustard, and salt and pulse once or twice to blend.
  • Cover and let stand in refrigerator for 1 hour before using.
  • Best if used within 24 hours.

Nutrition Facts : Calories 256.3, Fat 28, SaturatedFat 3.7, Cholesterol 26.4, Sodium 331.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 1

EMERIL'S KICKED-UP TARTAR SAUCE



Emeril's Kicked-Up Tartar Sauce image

Try this tartar sauce recipe with Emeril's Southern-Style Pan-Fried Catfish from his new book, "Emeril 20-40-60."

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Southern Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

1 cup mayonnaise
1/4 cup finely chopped cornichons, dill pickles, or dill pickle relish, drained
2 tablespoons minced shallots
2 tablespoons minced scallions, green parts only
1 tablespoon finely chopped nonpareil capers
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons Creole mustard or other spicy whole-grain mustard
1/2 teaspoon Louisiana hot sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon dried tarragon, crushed

Steps:

  • Mix all ingredients together in a small bowl until well combined. Refrigerate until ready to serve or in an airtight container up to 1 week.

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