Lubys Fried Fish And Tartar Sauce Recipes

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LUBY'S TARTAR SAUCE RECIPE - (3.4/5)



Luby's Tartar Sauce Recipe - (3.4/5) image

Provided by kidnurse57

Number Of Ingredients 6

1 jar (8 ounces) real mayonaise
1/2 cup dill relish
1/3 cup onion, chopped to almost a mushy consistency in a mini chopper
2 cloves garlic, chopped with onion
Salt & pepper, to taste
All of these ingredients are approximate and to taste except the mayo.

Steps:

  • Put all ingredients in small bowl and mix, add things to the mayo in small increments until it taste how you want it. Store in refrigerator, preferably some time before serving to allow flavors to meld and sauce to firm up a little.

LUBY'S FRIED FISH AND TARTAR SAUCE



Luby's Fried Fish and Tartar Sauce image

The crust on this cod sticks perfectly, fried up golden brown and crisp. We've never had fried fish from Luby's so we can't speak to its authenticity... but we can say this is mighty good fried cod. There are not a lot of seasonings in the recipe, so the flavor of the fish shines. The homemade tartar sauce is the perfect...

Provided by Mary Mouchette

Categories     Fish

Time 30m

Number Of Ingredients 12

1 c all-purpose flour
2 1/3 c finely crush saltine crackers
1 c buttermilk
3 xl eggs
1/2 tsp salt
1/4 tsp pepper
6+ cod pieces (I use Kroger brand)
TARTAR SAUCE
1/4 c finely minced yellow onions
1/4 c finely minced fresh parsley, stems removed
1/2 c dill pickle relish, drained
2 c mayonnaise

Steps:

  • 1. Place flour in a bowl and place crackers in another bowl. (Make sure bowls are big enough so you have enough space to coat fish.)
  • 2. In a medium bowl, whisk together buttermilk, eggs, salt, and pepper.
  • 3. Coat fish pieces with flour, shaking off excess.
  • 4. Dip into buttermilk mixture.
  • 5. Then crackers coating evenly and pressing crackers firmly onto fish.
  • 6. Deep fry in oil (350-365) till done and golden brown.
  • 7. For the tartar sauce: In a medium bowl mix onions, parsley, mayonnaise, and relish.
  • 8. Using a rubber spatula, fold together mayonnaise and the onion mixture. Refrigerate to chill before serving. I always make the tartar sauce ahead of time so the flavors can blend.

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