Best Classic Tartar Sauce Recipes

CLASSIC TARTAR SAUCE

Steps:

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

CLASSIC CRAB CAKES WITH DILL PICKLE TARTAR SAUCE

Steps:

• In a medium saute pan melt butter over medium heat. Add shallots and saute until translucent. Then add the chardonnay followed by the bread cubes. Stir to incorporate and saute for one more minute. Remove from heat and set aside. In a small bowl whisk mayonnaise, lemon zest, egg, salt, pepper, and spices until smooth. Add this mixture, the crab meat and the chives to the bread mixture. Mix gently without breaking apart the lumps of crab meat. Refrigerate this crab mixture for 30 minutes or up to 8 hours. On a work surface combine the panko and the fresh bread crumbs. Place a 3 inch biscuit cutter on top of the bread crumbs. Firmly press the crab mixture into the biscuit cutter until full. Carefully remove the biscuit cutter. Then gently coat the top and sides of the crabmeat with panko mixture. Repeat with the remaining crab mixture. Refrigerate crab cakes for 20 minutes until set. In a large pot or deep fryer heat the vegetable oil to 350 degrees. There should be enough oil to submerse the crab cakes. Carefully lower the crab cakes into the oil and fry until golden. Transfer to a cooling rack. Serve crab cakes immediately with Dill Pickle Tartar Sauce. To make the Dill Pickle Tartar Sauce, combine mayonnaise, dill pickles, lemon juice, Dijon mustard, salt, black pepper, cayenne pepper, and smoked paprika until smooth.

CRISPY BREADED TILAPIA WITH CLASSIC TARTAR SAUCE RECIPE - (4.5/5)

Steps:

• Position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels and set aside. In a small bowl, stir together the mayonnaise, red onion, relish, parsley, capers, and lemon juice. Cover and refrigerate. Line up three wide shallow dishes. Put the flour in the first; beat the eggs lightly in the second; put the breadcrumbs in the third. Season the tilapia with salt and pepper. Working with one fillet at a time, coat it with flour and shake off the excess. Then dip the fillet in the egg and dredge it in the breadcrumbs, patting them on to help them adhere. Set each breaded fillet on a plate or tray as you finish it. Pour the oil 1/4 inch deep into a 10- to 12-inch skillet. Heat over medium heat until it is hot but not smoking, or until a breadcrumb sizzles and browns quickly when dropped in the oil. Cook two of the tilapia fillets until they are crisp and browned, 2 to 3 minutes on each side. Transfer to the baking sheet, sprinkle with salt, and keep warm in the oven while you cook the remaining two fillets. Serve immediately with lemon wedges and the tartar sauce.

CLASSIC CRAB CAKES WITH TARTAR SAUCE

Steps:

• In a medium mixing bowl, stir together the pickles, chives, and soy sauce with 1 cup of Greek yogurt, 1 tablespoon of parsley, 2 teaspoons of lemon juice, and 1 teaspoon of Dijon mustard until well-mixed. Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, in a large mixing bowl, combine the remaining yogurt, parsley, lemon juice, and mustard with the paprika and celery salt. Stir in 1 cup of panko breadcrumbs. Gently fold in the crab meat. Divide the mixture up into 8 equal portions and shape each portion into a patty about 1/2" thick. Place the beaten egg in one small bowl, and the remaining panko in another small bowl. Dip each patty into the egg, then dredge through the panko to coat. Cover cakes with plastic wrap and refrigerate for at least 15 minutes. Melt the butter in a large skillet over medium heat. Working in batches of 3-4 cakes at a time, cook cakes for 3-4 minutes on each side until golden brown. Top each cake with a dollop of tartar sauce and serve with remaining sauce on the side.

CRISPY BREADED TILAPIA WITH CLASSIC TARTAR SAUCE RECIPE

Steps:

• Position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels and set aside. In a small bowl, stir together the mayonnaise, red onion, relish, parsley, capers, and lemon juice. Cover and refrigerate. Line up three wide shallow dishes. Put the flour in the first; beat the eggs lightly in the second; put the breadcrumbs in the third. Season the tilapia with salt and pepper. Working with one fillet at a time, coat it with flour and shake off the excess. Then dip the fillet in the egg and dredge it in the breadcrumbs, patting them on to help them adhere. Set each breaded fillet on a plate or tray as you finish it. Pour the oil 1/4 inch deep into a 10- to 12-inch skillet. Heat over medium heat until it is hot but not smoking, or until a breadcrumb sizzles and browns quickly when dropped in the oil. Cook two of the tilapia fillets until they are crisp and browned, 2 to 3 minutes on each side. Transfer to the baking sheet, sprinkle with salt, and keep warm in the oven while you cook the remaining two fillets. Serve immediately with lemon wedges and the tartar sauce.