Tartar Sauce for Fried Food. It is better if prepared several hours before you will be using it, but it can be used immediately. 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.
It is all a matter of personal taste! Best if refrigerated for an hour before use. Note: Can be made without the food processor, using dill relish or finely minced pickle. You can have Tartar Sauce for Fried Food using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Tartar Sauce for Fried Food
- Prepare 2 of Boiled eggs.
- Prepare 1/4 of Onion.
- Prepare 20 grams of Pickled cucumber.
- Prepare 3 tbsp of Plain yogurt.
- It’s 6 tbsp of Mayonnaise.
- You need 1 tsp of Ketchup.
- You need 1 tbsp of Parmesan cheese.
- You need 1 tbsp of Dried parsley.
- You need 1 dash of Salt and pepper.
For the dill tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a bowl. Taste and add salt and pepper to your liking. Tartar Sauce Tartar sauce is a French condiment, typically used on seafood like fried clam strips, fried oysters, fish and chips, fish sandwiches. I especially like them with fish sticks!
Tartar Sauce for Fried Food instructions
- Finely chop the pickles, onions, and eggs..
- Sprinkle 1 teaspoon of salt (amount separate from listed ingredients) onto the onions and let sit. Then, rinse and squeeze out the water..
- Mix all the ingredients together and adjust the taste with salt and pepper to finish..
- It's great on fried oysters, fried shrimp, and fried squid rings!.
- It's also delicious on a baguette..
It starts with a mayonnaise base and traditionally has finely chopped capers. Afterwards, almost without variation, Mom would make fried flounder. Always dipped in flour, then egg, then breadcrumbs, always with "ta-ta" sauce, which is how my New England Yankee Mom pronounces tartar sauce. Serve tartar sauce with roasted vegetables. I especially love dunking baked sweet potato fries or these oven-baked potato wedges into the sauce.