Jalapeno Tartar Sauce Recipes

Steps:

• Mix mayonnaise, dill pickle, capers, lime juice, jalapeno pepper, parsley, hot pepper sauce, and salt together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

Steps:

• Mix 1 cup each mayonnaise and chopped pickled jalapenos, 1 chopped scallion, 1 tablespoon each lime juice and chopped cilantro and 1/2 teaspoon Worcestershire sauce.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a deep, heavy-bottomed pot over direct heat until it reaches 360 degrees F.
• For the beer-battered fluke: Whisk together 3 cups of the instant flour with the cornstarch, seafood seasoning, baking powder, salt and baking soda in a large bowl. Whisk together the eggs and beer in a separate large bowl. Whisk the wet ingredients into the dry ingredients until there are no lumps. Let the batter rest for 5 minutes so the flour can bloom.
• Meanwhile, make the tartar sauce: Whisk together the mayonnaise, mustard, garlic, jalapeno, lime zest and juice in a medium bowl. Season with salt and pepper. You can add a splash of the jalapeno pickling liquid if desired for extra flavor.
• Dry the fish fillets with paper towels and season with salt and pepper on both sides. Working in batches, dredge each piece of fish in the batter. Using a fork, lift each fish fillet out of the batter, let the extra batter drip down and then carefully drop the battered fish into the oil. Do not overcrowd the pot. Fry until the batter is golden brown and crisp and the fish is cooked through, about 5 minutes. Remove to a paper towel-lined plate and season with sea salt.
• Season the remaining 1/2 cup of instant flour with salt and pepper. Dredge the lemon slices and parsley in the seasoned flour, then fry until crisp, about 2 minutes. Remove to the paper towel-lined plate. Add the fried fish, lemons and parsley to a platter and serve immediately with the jalapeno tartar sauce for dipping.
• (Alternatively, you can fry the fish, lemons and parsley in 360 degrees F oil over medium-high heat on a stovetop.)

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving.

Steps:

• Mix all ingredients in a small bowl. Sauce can be made ahead and refrigerated in an airtight container up to 1 week.

Steps:

• Preheat oven to 400.
• Stir together maynnaise, jalapenos, onion, cilantro, capers, and lime juice for the tartar sauce.
• Wrap tortilla in aluminum foil; warm them in the oven for 10 minute.
• Toss green and red cabbage in a bowl with 1 Tbs oil. Season with salt and pepper to taste; set asice.
• Mix chili powder with the 1 1/2 tsp salt; toss with shrimp. Sear shrimp in a large skillet in the remaining oil over high heat until shrimp are cooked through on both sides, about 3 min total.
• Serve shrimp inside a corn tortilla with cabbage and tartar sauce.

Steps:

• Begin heating 2 inches of oil over medium-high heat in a deep, heavy pot to 375 degrees.
• Meanwhile, combine beer, mustard, 2 tablespoons of oil, salt and pepper in a small shallow bowl; mix well.
• Put the cornmeal in another shallow bowl.
• Dip the fish into the cornmeal and coat, then dip it into the beer mixture.
• Add to the hot oil, one piece at time, cooking in batches if necessary. Do not crowd the pan.
• Fry until crispy and golden brown.
• To Make the jalapeno tartar sauce, combine all the sauce ingredients and mix.
• Chill until ready to serve with the catfish.