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

Trout Amandine

The Best Trout Amandine

Trout Amandine is a classic recipe and it just so happens that I live near one of the most popular fly fishing spots in the nation.  You can pull Rainbow, Browns and Cut Throat Trout from several different rivers that are only minutes away from my house.  And, believe me, this recipe will dress to impress any fan of any of those fish.  I’d even dare say that the preparation of this fish can be easily done with Salmon too; at least the way I do it.

Prepare Trout Amandine

For Trout Amandine, I’ll cut and slice a whole cleaned fish, then marinate it in buttermilk, season with salt and pepper, then stuff it with lemon slices and a seafood medley.  At this point you can choose to grill, bake or pan fry the fish.  In this video recipe, I take it to the grill but you can do what you prefer.  After I cook for 5 minutes, I’ll carefully flip the fish over and prepare the topping which consists of fresh ground Almonds, butter, Amaretto and squeeze from a fresh lemon.  I brown the almonds in a pan with some melted butter just before I add the Amaretto and lemon juice and cook over medium low heat till it lightly caramelizes.  By then it’s time to pull the Trout off the grill and smother with the caramelized sauce.

Be sure to check out my Grilled Halibut, Smothered Salmon and my Blackened Chipotle Tilapia recipes!

Grilled Trout Amandine Ingredients:

1 whole Trout
1/2 cup Butter Milk
1 lemon, sliced
2 sprigs fresh Thyme
2 sprigs fresh Parsley
2 sprigs fresh Dill
Kosher Salt and Pepper to taste
Melted Butter for basting

Amandine Sauce
1 tbsp Butter
1/4 cup Almonds, chopped or sliced
2 oz Amaretto

Cook fish over medium heat for 4 to 5 minutes on each side and serve with the Trout Amandine Sauce.

Blackened Chipotle Tilapia

Spicy Tilapia Main Pic

Chipotle Adobo Tilapia

This Blackened Chipotle Tilapia recipe is exactly how it sounds; spicy and delicious.  You get a buttery filet that sears just enough to turn color but leave you with a tender fluffy-flaky fish that just melts in your mouth with every bite. And Thanks to the Adobo Sauce in the is recipe, you get a nice kick too which delivers a little bit of heat that I like to balance out with a mix of Mango, fresh Mint, Pineapple and Red Onion.

Tilapia Mango and Pineapple Mix

One thing that I’ve learned over the years is that fish and fruit is always a good pairing.  P.F. Chang’s uses this Mango mix in their Curry Chicken Salad and it works really well with this too.  So you get the best of both worlds because your tongue gets to dance back and forth between a sweet, minty fruit and a drenched, spicy Chipotle Tilapia.

If you’re interested in more of my favorite fish recipes I would highly recommend my Smothered Salmon and my Grilled Halibut in Lemon Butter.  My Trout Amandine is especially delicious, if you’re into fishing.

Blackened Chipotle Tilapia Ingredients:

2 Tilapia Filets
1 can Chipotle Peppers in Adobo Sauce
2 tbsp Butter
Salt and Pepper to taste

Topping
1 cup Mango, chopped
1 cup Pineapple, chopped
1/3 cup Red Onion, chopped
1 tbsp Fresh Mint, chopped
1 tsp Red Chili Flakes

Serve the filet with a side of rice and a half cup of mixed topping to balance out the spicy Tilapia.