Tartar Sauce

The Best Tartar Sauce Ever!

I know that I say it a lot but this truly is the best Tartar Sauce, ever! I’m a big fan of great fried fish and fish in general, if it’s prepared correctly. And breaded fried Fish, Clam strips or fried Oysters have 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!

Traditional 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 Tartar any day.

Traditional Tarter Sauce varies, depending on where it comes from. Some recipes have mustard, chopped boiled eggs or even olives in them. Tarter Sauce, from what I understand, comes from the french sauce Tartare, named after the Tartars. So without diving into a history lesson, whether your traditional recipe has an Italian, French, English or American descent, the ingredients are going to very. 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.

This recipe, in particular, is unique unto itself because I make what some might call an unorthodox version. I have Sour Cream in this recipe. Which sounds crazy, I know, but you really need to try it before you judge. Also, I don’t add Lemon Juice because mayonnaise already has it in it. If yours doesn’t, then you should add a good squeeze.

Refrigeration is key and I talk about that in the video. This 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 and you’ll be dishing up an amazing 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!

Tartar Sauce Ingredients:

1 1/2 cup Mayo
1/2 cup Sour Cream
1 large Pickel, chopped
2 tbsp Capers, chopped
3 Green Onions, chopped
1 1/2 tbsp Horseraddish
1 tbsp Worcestorshirer
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Dill

Salt and Pepper to taste

Frying Fish from a Box!

Frying Fish…with McCormick

Frying Fish as it turns out is not so easy; the process and steps yes but the end result with the flavor you want and expect, not so much. I have yet to discover and unlock the secrets behind the batter of a fine fish frying recipe. I know several that I think that most people would settle for and quite honestly, probably use in their homes every time they fry fish. But I’ve got a particular taste in mind that I’m searching for and I’m pretty sure it goes beyond Butter Milk and seasoning in a box. Not that there’s anything wrong with that, in fact I’m about to demonstrate a quick fix frying fish with a premade box recipe right now. Just understand that this isn’t my normal practice and that I am currently in the works of a recipe that doesn’t have a name brand posted on the box of the recipe. In the meantime here’s proof positive that the box recipe works and works well. I recommend McCormick’s Cajun Fish Fry only because I think it delivers more of the flavor people want from their fish. But keep your eyes peeled because I’m on the verge of success with the Frying Fish recipe I’ve got in the works, and it’s going to be fantastic.

Frying Fish Box Directions:

All you need: 1/2 cup fry mix, 1 lb. Fish fillets, water or milk & vegetable oil. 1. poor fry mix into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, with water or milk. Shake off excess. 2. Coat fish, several pieces at a time, evenly with fry mix. Let stand 5 minutes. Discard any remaining fry mix. Fry as directed below. Do not use if inner pouch has been opened.

Crawfish Boil Recipe from Scratch

The Easiest Crawfish Boil Recipe

What an experience! Anyone that hasn’t ever had their own Crawfish boil is really missing out. I imagine it could possibly be a nightmare for some if they really don’t know what they’re doing, but that’s why there’s tutorials like these to help the “Not so Common” common folk out! But first, you’ve got to find a good Crawfish Boil Recipe!

My Crawfish Boil

I’ve been eating Crawfish for a while now, and I think I’ve finally had enough boils and etouffee in my life to finally have a real good perspective on how great crawfish should taste. So I figured it was time to see if my seasoned pallet, training and the talent I’ve worked hard to develop over the years has really paid off. I was ready to try my own Crawfish Boil Recipe, from scratch. So I bought this 31 pound of bag of live Crawfish for $46 and this bag of Slap Ya Mama.

Crawfish Boil Seasoning

I didn’t put together any of the actual ingredients in this boil, but you can by a bag of this stuff just about anywhere in the South, or online if you’re trying to find it elsewhere. I previously had never been a part of a Crawfish Boil before this day, and I can honestly say I was relying on instinct and instruction from locals alone before I filmed my first time with my own Crawfish Boil. So what you are witnessing here today is my first time ever dealing with live crawfish in my kitchen. Though I was a little nervous, over all, I think I handled this Crawfish Boil Recipe like a Pro!

Update: I have since done so many Crawfish Boils it’s unbelievable. I’ve even discovered so more secrets to perfecting their flavor. One of the thins I do now is melt in a whole cube of butter. I also dumb down the spice a bit, without the expense of losing flavor, by adding in Tomato bouillon. These too things bring a richer, sweeter flavor to the boil and makes the broth heavenly to suck from the heads, if you know what I mean. Now all you need to do is throw in some Potatoes, Andouille Sausage slices and some half portioned corn on the cob and your well on your way to perfect Crawfish Boil Dinner!