Fish With Hidden Valley Ranch Tartar Sauce Recipes

FISH STICKS WITH TARTAR SAUCE

Steps:

• For the fish sticks: Heat about an inch of oil in a heavy saucepan over medium-high heat until a deep-fry thermometer inserted in the oil registers 360 degrees F.
• Heavily sprinkle the fish sticks on both sides with salt and pepper. Form an assembly line with the flour, whisked eggs and panko breadcrumbs in separate shallow bowls. Dredge the fish sticks first in the flour, making sure to remove any excess, then in the egg wash and finally in the panko.
• Fry the fish until golden in color, about 3 minutes per side. Set on a paper towel to drain the excess oil.
• For the tartar sauce: Place the mayonnaise, chopped pickles, capers, white wine vinegar and grain mustard in a blender and process until smooth. Serve with the fish sticks.

ORIGINAL RANCH TARTAR SAUCE

Steps:

• In a large bowl, add the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet with remaining ingredients and stir until well-blended.
• Chill covered for at least 1 hour (overnight is best) before serving.

FISH WITH HIDDEN VALLEY RANCH TARTAR SAUCE

Steps:

• To make sauce, in a small bowl, combine sour cream, pickles, and 2 tablespoons of the Ranch dressing mix; cover and refrigerate. Prepare frozen shoestring fries according to package directions. Meanwhile, on large plate, combine bread crumbs and remaining salad dressing mix. Dip fillets in egg, then coat with bread crumb mixture. Fry fillets in 3 tablespoons of oil until golden. (Add more oil to pan if necessary to prevent sticking.) Serve fish fillets with shoestring fries and chilled tartar sauce. Garnish with lemon wedges.

FISH WITH HIDDEN VALLEY RANCH TARTAR SAUCE

Steps:

• In a small bowl, combine sour cream, pickles and seasoning mix, and stir until well blended. Chill covered for 1 hour.
• Place the bread crumbs and egg on each of two large plates. Dip the fillets in egg, then lightly coat with the bread crumbs.
• Heat the oil in a large deep skillet to a temperature of 350°F. Fry the fillets for about 4 to 5 minutes on each side, or until golden. With a spatula or slotted spoon remove the fillets from the pan to drain on a bed of paper towels. Keep warm until ready to eat; serve with sauce and fresh lemon wedges, if desired.

RANCH TARTAR SAUCE

Steps:

• Take 1 tbls. dressing mix from the packet and blend with the mayonnaise, sour cream and pickle relish.
• Chill 1 hour. Makes about 1 cup. Enjoy!