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.
FRIED FISH WITH DILL TARTAR SAUCE
"It's a tradition in my community to do a fish fry on Fridays and after church. This is the exact recipe my mother and grandmother taught me," says Kardea.
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a medium bowl. Season with salt and pepper.
- Prepare the fish: Rinse the fish with cold water and pat dry lightly. Season with a little salt and pepper.
- Whisk the cornmeal, flour and Cajun seasoning in a small bowl. Pour into a medium paper bag.
- Add the fish to the bag a few pieces at a time and shake the bag to coat each piece evenly. Transfer the coated fish to a sheet of parchment paper.
- Heat 1 1/2 inches of vegetable oil in a deep cast-iron skillet over medium heat until a deep-fry thermometer registers about 375˚ F. Working in batches, add the fish fillets to the hot oil and fry until they start to float and turn golden brown, 3 to 4 minutes.
- Remove the fried fillets to a rack set on a baking sheet to drain off any excess oil. Serve with the tartar sauce and lemon wedges.
CAJUN-FLAVORED TARTAR SAUCE
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
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
DIJON TARTAR SAUCE
Fat-free mayonnaise mixed only with pickle relish seemed so tasteless, so I began experimenting and came up with my own recipe for tartar sauce. It adds lots of flavor to fish, but a few calories. -Kristen Flaherty of South Portland, Maine
Provided by Taste of Home
Time 5m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a bowl, combine all the ingredients. Store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 392mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
CORNMEAL-CRUSTED FLOUNDER WITH TARTAR SAUCE
Categories Milk/Cream Egg Fish Fry Quick & Easy Mayonnaise Cornmeal Parsley Gourmet
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Make tartar sauce:
- Pulse all sauce ingredients in a blender until parsley is finely chopped.
- Cook fish:
- Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
- Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.
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