Spicy Tartar Sauce Recipes

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or overnight.
• Store leftover sauce in refrigerator.

Steps:

• In a small bowl, combine mayonnaise, chili sauce, parsley, mustard, and chopped gherkins (or pickles). Season with hot sauce, as desired.

Steps:

• Stir together the mayonnaise, egg, onion, relish, cayenne pepper, and seasoned salt in a bowl. Cover and chill until ready to serve.

Steps:

• Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

Steps:

• In a small bowl, mix all the ingredients together until well incorporated. Cover and refrigerate until ready to use.

Steps:

• Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.

Steps:

• Prepare fish:
• Whisk together egg and hot sauce in a wide shallow dish. Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
• Pour enough oil into a 4- to 5-quart heavy pot to measure 2 inches and heat over moderate heat until thermometer registers 350°F.
• Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish.
• Make tartar sauce:
• Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve.
• Fry fish:
• Drain fish well in a colander. Dredge one fourth of fish in flour mixture, shaking off excess, then transfer to oil and fry, stirring occasionally with a slotted spoon, until golden and just cooked through, 1 1/2 to 2 minutes. Transfer with slotted spoon to paper towels to drain. Return oil to 350°F. Repeat procedure with remaining fish strips in 3 batches.
• Serve fish tenders hot with tartar sauce and lemon wedges.
• *Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com).

Steps:

• Mix all ingredients in medium bowl to blend. Season to taste with salt.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Steps:

• Add pickles, shallots, hot peppers and parsley to mayonnaise. Let stand at least an hour. The vegetables will season the mixture.
• Adjust seasoning with vinegar, salt and cayenne.

Steps:

• Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.
• Prepare fish: Whisk together egg and hot sauce in a wide shallow dish.
• Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
• Pour enough oil into a 4 to 5 quart heavy pot to measure 2 inches and heat over medium heat until thermometer registers 350°F (you can use a fry daddy) Stir flour, cornmeal, salt and Cajun seasoning in another wide shallow dish.
• Fry fish; drain fish well in a colander.
• Dredge one fourth of fish in flour mixture shaking off excess flour, then fry in oil, stirring occasionally with a slotted spoon, until golden brown and just cooked through,1 1/2 to 2 minutes, remove with slotted spoon and drain on paper towels.
• Repeat until all fish is fried.
• Serve hot with tartar sauce and lemon wedges.

Steps:

• Mix the mayonnaise, chopped gherkin or cornichons, capers, lemon juice, parsley and tarragon in a bowl and season.

Steps:

• Mix together mayonnaise, relish, capers, and lemon juice. Add hot-pepper sauce, to taste.

Steps:

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