Tartar Sauce Tylers Ultimate Recipes

TARTAR SAUCE I

Tartar Sauce I image

Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.

Provided by Bob Cody

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce

Time 1h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice
salt and pepper to taste

Steps:

In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 2.6 g, Cholesterol 13.9 mg, Fat 29.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.4 g, Sodium 228.7 mg, Sugar 1.3 g

TYLER FLORENCE'S ULTIMATE FISH AND CHIPS

Tyler Florence's Ultimate Fish and Chips image

I got this off the food network site. I haven't tried these but my hubby loves fish and chips. He grew up overseas and used to be able to get them regularly. I showed him several recipes, including zaar ones, and this was the one he said to make!

Provided by Jessica K

Categories Potato

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 17

Ingredients

vegetable oil, for deep frying
4 large russet potatoes
2 cups flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 (12 ounce) can soda water
1/2 cup rice flour, for dredging
2 (8 ounce) cod fish fillets or 2 (8 ounce) haddock fillets, cut in 1/2 on an angle
malt vinegar, for serving
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon cornichon, chopped
2 tablespoons flat leaf parsley, finely chopped
1/2 lemon, juiced
1 dash hot sauce

Steps:

Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.

Nutrition Facts : Calories 1240.8, Fat 30.5, SaturatedFat 4.9, Cholesterol 147.9, Sodium 1982.5, Carbohydrate 192.1, Fiber 14.3, Sugar 9.5, Protein 50.4

TARTAR SAUCE

Tartar Sauce image

Packed with crunchy, sharp zing from onion, and tang and savoriness from capers, this homemade tartar sauce delivers bold freshness. Once you've mixed the base below, you can stir in more of whichever ingredients you most enjoy. And if you don't like the bite of raw onion, you can soak it in cold water for 10 minutes and drain before stirring it in. Thick yet spreadable, this works as a dip, too.

Provided by Genevieve Ko

Categories sauces and gravies

Time 5m

Yield About 1 cup

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
1/2 cup finely chopped dill pickle
2 tablespoons finely chopped white onion
2 teaspoons capers, finely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 tablespoon finely chopped fresh dill or parsley (optional)

Steps:

In a small bowl, stir together the mayonnaise, pickle, onion, capers, lemon juice, mustard and dill, if using. Use immediately or store in an airtight container for up to 1 week.
Use as a dip for fried fish or other seafood, fries, chips, pita chips and crudités. Mix into tuna, egg or potato salad, or spread onto bread for tuna, egg or chicken salad sandwiches, as well as for roast beef and fried chicken or fish sandwiches, and salmon burgers.

CLASSIC TARTAR SAUCE

Classic Tartar Sauce image

You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 4

Ingredients

2/3 cup chopped dill pickles
1/2 cup mayonnaise
3 tablespoons finely chopped onion
Dash pepper

Steps:

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

Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

TARTAR SAUCE (TYLER'S ULTIMATE)

TARTAR SAUCE (TYLER'S ULTIMATE) image

Yield 1 1/4 cup

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
3 tablespoons chopped capers
10 tablespoons chopped cornichons
2 tablespoons finely chopped flat-leaf parsley
1/2 lemon, juiced
Dash hot sauce
1 tablespoon extra-virgin olive oil

Steps:

Pulse in food processor until well mixed but not pureed.

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