One of the best seasonings that I would recommend to anyone the loves southern food with lot’s of flavor is this Blackened Seasoning. It falls right between Cajun Seasoning and Creole, just not as spicy as Cajun or as Salty as Creole but a nice balance of dried herbs with all of the other common ingredients like paprika, onion, garlic and pepper. It goes great on meats like chicken or barbecued pork ribs, it’s amazing on fish and shrimp and I’ve also created some amazing pasta recipes with this seasoning as well. This recipe is what I used for seasoning in my last video recipe, “Ribeye Chicken Fried Steak“, and I promised that I would show you how to make your own today.
My homemade remedy of ingredients to make Blackened Seasoning.
Blackened Seasoning Hacks
If I’m completely honest about my Blackened Seasoning recipe, I don’t make it exactly the way I tell you in the video or in the ingredients below. The ingredients I list down below make a phenomenal seasoning but it’s not exactly what I do. For example, instead of sea salt, which is great, I use Himalayan Salt because my mother in law gave me a ton of it for Christmas. Instead of just using dried Thyme, I use Italian Seasoning which adds 4 more earthy ingredients including Basil. Some folks add Basil to their Blackened Seasoning anyway so why not throw in Rosemary and marjoram, too. It already has the Oregano.
There isn’t just one way to make Crispy Fish Tacos and you can choose from a variety of fish. You don’t need to get all gourmet about it, though, and choose expensive fish. Half the point is to save money and go with some delicious and cheap. Unfortunately, Cod has been fairly expensive lately and many recipes use it in their tacos because it tastes great. But, who can afford $7 to $10 dollars per pound? Might as well buy Shrimp at those prices. Tilapia, Pollack and Swai are good alternatives, if you’re cooking from scratch but I’m going to shock you and ask you to consider frozen fish Fillets.
Frozen Crispy Fish Tacos
That’s right, I said it, Frozen Crispy Fish Tacos are amazing and incredibly inexpensive. I bought this bag of Gorton’s Crunchy Breaded Fish Fillets for only $3 bucks. I’m not affiliated with them in any way so, for all I care, buy Van De Kamp’s or some other brand on sale. The point is, these are ready to go and you can make some great fish tacos with these fillets. Not only does it save time, the clean up is just one oven pan. So consider these the next time you want to crank out some crispy fish tacos.
If you want to do it from scratch, however, be my guess. I’ve got a fantastic Beer Batter recipe and/or a Southern Fish Fry recipe you can use, if you prefer. the Beer Batter is also great for making Onion Rings and the Southern Fish Fry can be used for Shrimp as well. Either way, you’re also going to need my Pico De Gallo recipe to make these Tacos as well. So study up and let me know if you have any questions.
Crispy Fish Tacos Ingredients:
10 Fish Fillet’s, 3-4 oz portions
1 pkg Corn Tortillas
1 head Cabbage, chopped
2 Limes, cut into wedges
1 cup Pico De Gallo, CLICK HERE
1/2 cup Crema or Sour Cream
Be sure to watch the short video tutorial to make these Crispy Fish Tacos.
I know often brag about my recipes but this truly is the best Homemade Tartar Sauce. I’m a big fan of deep fried fish and fish in general, if it’s prepared correctly. And breaded fried Seafood has got to have a condiment that compliments their flavors to the fullest. Whether you want it on a sandwich or served on the side with fish and chips, Tartar Sauce should be hitting on all levels of fantastic. That’s why I’ve been working, diligently, on this recipe. That pre-made store bought crap just doesn’t cut it and I’ve been disappointed every time I’ve reluctantly bought a jar. So let’s get crackin’ and show you how to make this sauce wonderful!
This Homemade Tatar Sauce pairs well with Beer Battered Deep Fried Fish.
Why make Homemade Tartar Sauce
In my book, Tartar Sauce is a must with fried fish. I know that some folks like to have malt vinegar, and that’s fine, but give me fish and chips or a fish sandwich with homemade tartar sauce any day. Why homemade, you ask? Because there’s simply no comparison to the fresh, creamy flavor you get when you make it yourself. Store-bought versions are often packed with preservatives and lack the vibrant tanginess that comes from using fresh ingredients. Homemade tartar sauce lets you control the texture, sweetness, and tang to perfectly complement your dish. Plus, it’s quick and easy to whip up with ingredients you probably already have in your kitchen. Trust me, once you try this recipe, you’ll never go back to the jarred stuff again. It’s a game-changer for your seafood meals.
Traditional Tartar Sauce
Traditional Tartar Sauce varies, depending on where it comes from. Some recipes have mustard, chopped boiled eggs or even olives in them. Tartar Sauce, from what I understand, comes from the French sauce Tartare, named after the Tartars. I don’t want to rant or preach about it. Just know that if your traditional recipe has an Italian, French, English or American descent, the ingredients are going to vary. Of course, traditional for me is going to be based on what I was raised on here in the US. That means school lunch, restaurants and good old southern cooking.
My Homemade Tarter Sauce Recipe
This recipe is truly unique because it takes what some might consider an “unorthodox” approach. For example, I include sour cream, which might sound unusual at first. Trust me, though,—you need to try it before making any judgments. Furthermore, I skip adding lemon juice since mayonnaise already contains it. However, if your mayo doesn’t, a good squeeze of lemon will do the trick. In addition, I incorporate horseradish, pickle, capers, and chopped green onions to add texture and bold flavor. Finally, Worcestershire, garlic powder, onion powder, and dill bring balance to this sauce. Just a small amount of each goes a long way.
Tips for Serving and Storing
Refrigeration is key and I talk about that in the video. This Homemade Tartar Sauce should be prepared the day before you want to serve it. Marination is key so give it at least a good 12 to 24 hours to chill and set up properly. This will ensure you’ll be dishing up an amazing cold sauce to compliment whatever else you’re serving.
Also, be sure to check out my Beer Batter Recipe and my Fish Fry Recipe. They can be tricky to master but both are worth the effort if you do!
How to make Homemade Tatar Sauce video tutorial by PoorMansGourmet.
Tartar Sauce Ingredients:
1 1/2 cups Mayonnaise – The creamy base for the sauce.
1/2 cup Sour Cream – Adds tanginess and lightens the texture.
1 large Pickle, finely chopped – For crunch and a tangy bite.
2 tbsp Capers, chopped – Adds a touch of saltiness and brine.
3 Green Onions, finely chopped – Mild onion flavor and freshness.
Combine the base ingredients. In a mixing bowl, add 1 1/2 cups mayonnaise and 1/2 cup sour cream. Stir until smooth and creamy.
Mix in the texture boosters. Fold in the chopped pickle, capers, and green onions, ensuring they are evenly distributed throughout the mixture.
Add the flavor enhancers. Stir in 1 1/2 tbsp horseradish, 1 tbsp Worcestershire sauce, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Mix thoroughly to blend the flavors.
Finish with dill. Sprinkle in 1 tsp dried dill (or fresh dill if using). Mix well, ensuring the dill is evenly incorporated.
Taste and adjust. Give the tartar sauce a taste and adjust seasonings as needed. You can add a pinch of salt, a splash of pickle juice for extra tang, or more horseradish for a spicier kick.
Chill before serving. Transfer the tartar sauce to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve and enjoy! Use this creamy, flavorful tartar sauce as a dip for fried fish, shrimp, or calamari, or spread it on a fish sandwich for an extra layer of deliciousness.
