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

Fried Frog Legs – Extra Crispy Recipe

Frog Legs are Sexy

This Extra Crispy Fried Frog Legs recipe is awesome, sleek and, yes, SEXY!  I put together a marinade and breading that would make any finger licking fried chicken fan go Goo-goo for Frog Legs.  So if you’ve never tried frog legs or you’re a die hard fan, this Recipe is for you because this is the absolute best way to have them.  Just look at this pic straight out of the fryer and try not to drool.

Frog Legs in Restaurants

My personal experience with Frog Legs has been, up close and personal, in the South, where all good things seem to get bigger, better and bolder with egos and good old fashioned Southern Hospitality(which is amazing by the way).  Frog Legs are on the menus at many of the localized restaurants, including Chinese Buffets.  So I’ve had my fair share of recipes out there and I have learned a lot about what folks expect them to taste like.  So trust this recipe, because, I think you’re really going to enjoy it!

If you’re interested in another bizarre recipe, check out my Fried Chicken Feet.  And while you’re busting out the fryer for these frog legs, consider making my Crispy Fried Onion Rings or my Sweet Potato Fries.  Both recipes are excellent.

Fried Frog Legs Ingredients:

6 whole Frog Leg halves or 12 Legs total

Marinade
1 egg
1/2 pint Buttermilk
1/4 cup Hot Sauce

Breading
1 cup Self Rising Flour
1/2 cup Corn Flour
1/4 cup Potato Starch
1/4 cup Panko
1 tbsp Crab Boil Seasoning (Zatarain’s or Slap Ya Mama)
Oil for Frying

Fry the Frog Legs at 350 degrees Fahrenheit for 10 minutes or until golden brown.

Frying Fish from a Box!

Fish FryFrying 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.

55893Frying 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.