Bonnies Tartar Sauce Food

TARTAR SAUCE

Steps:

• Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

BONNIE'S TARTAR SAUCE

Steps:

• 1. MIX ALL INGREDIENTS TOGETHER IN A SMALL BOWL: mayonnaise, onion, parsley, pickles, lemon juice, salt and white pepper. Stir well, cover and put in the fridge and let sit for a 1/2 to 1 hour until flavors blend. A word about texture: We enjoy the minced vegetables and the flavors that come through with a little crunch to the tartar sauce. However, if you prefer a smooth sauce, you can blend the ingredients in the blender until the sauce is smooth. Refrigerate, and it will keep up to one week.
• 2. SOME THINGS TO ADD: You can add some minced jalapeno, red pepper, cilantro, depending on what you are serving. On fish sandwiches, I like a little cilantro and lime juice and jalapeno, maybe a dash or two of tobasco. Use your imagination and you can come up with many ideas. Enjoy!
• 3. Cook's Tips: This is especially good on my Fish Sandwiches, the recipe is posted on this site. You can use relish, but there is nothing that compares to the crisp taste of the dill. Yum!

TARTAR SAUCE

Steps:

• Mix ingredients together, refrigerate, and serve as needed.

ANNIE'S EXTRA SPECIAL TARTAR SAUCE

Steps:

• In a small bowl, mix the dry mustard and the water.
• Add the remaining ingredients and stir until smooth.
• Refrigerate.

BONNIE'S CRUNCHY FISH FILLETS

Steps:

• 1. Defrost the fillets or use fresh fish, uniform in size, not too thick or thin. I use a filet about 1/2 inch thick. If you use thicker fish, you will have to adjust the cooking time. I put the frozen ones sealed in plastic wrapping in a pan of water and by the time I get the spices together, the fish is thawed.
• 2. I cooked the fish in my air fryer and highly recommend using it for this recipe. I made a liner for mine by inverting a bowl over a sheet of parchment paper, crimping it and then cutting out a circle and then folding the round piece in half and then snipping a few notches so the air could flow around the fish while it is cooking. It works perfectly. You can also purchase parchment liners. But it only takes a minute to make one. The liner aids in turning the fish.
• 3. I crush the Panko with a few rolls of the rolling pin.You don't want it too fine. Add all the spices and Panko together in a small dish that will hold one fillet. Rinse the fillets and pat them dry with paper towels, so the oil sticks to the fish. Oil the fish, and then dredge the fish in the Panko mixture. This is important: As you dredge, PRESS the breading firmly into the fish, and it will stick. Press and dredge the fish, turn and repeat, until the breading sticks.
• 4. Place the fish gently on the parchment liner in the air fryer. It will take 15 to 16 minutes to bake the fish. Bake at 400 degrees, and TURN THE FISH AFTER COOKING 8 MINUTES, then resume cooking for 8 minutes more, until the fish flakes with a fork and is nice and brown.DO NOT OVERCOOK. The fish will be perfect. Serve with lemons and my homemade tartar sauce. https://www.justapinch.com/recipes/sauce-spread/spread/tartar-sauce.html?r=1

TARTAR SAUCE II

Steps:

• In a small bowl, mix together mayonnaise, sweet pickle relish, capers, and egg. Season to taste with salt and white pepper. Add a dash of Worcestershire sauce and a dash hot pepper sauce. Stir. Chill.

TARTAR SAUCE

Steps:

• Mix all together in the food processor and pulse for about 10 seconds until finely chopped, but not smooth.
• Best if refrigerated for an hour before use.
• Note: Can be made without the food processor, using dill relish or finely minced pickle.
• Lasts quite a while in the refrigerator.

TARTAR SAUCE

Steps:

• Mix the mayonnaise, chopped gherkin or cornichons, capers, lemon juice, parsley and tarragon in a bowl and season.