Cilantro Lime Tartar Sauce Food

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CARIBBEAN CONCH FRITTERS WITH CILANTRO TARTAR SAUCE



Caribbean Conch Fritters with Cilantro Tartar Sauce image

Provided by Food Network

Categories     appetizer

Time 29m

Yield 6 first-course servings; 2 dozen fritters

Number Of Ingredients 29

1 pound cleaned conch, sliced
2 limes
Oil, for frying
1 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 large eggs, separated
1/2 cup milk
1/2 cup minced yellow onion
Essence, for garnishing
1 recipe Cilantro Tartar Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 egg*
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro leaves
2 tablespoons chopped red onions
1 cup vegetable oil
Salt
Hot sauce

Steps:

  • Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside.
  • Heat a deep-fryer filled with oil to 330 degrees F.
  • Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture.
  • When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  • Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

CILANTRO-LIME TARTAR SAUCE



Cilantro-Lime Tartar Sauce image

Make and share this Cilantro-Lime Tartar Sauce recipe from Food.com.

Provided by GaylaJ

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup mayonnaise
1/4 cup chopped dill pickle
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons drained capers, chopped
1 tablespoon fresh lime juice (or to taste)
2 teaspoons minced fresh jalapeno chile, including seeds

Steps:

  • Stir all ingredients together.

CILANTRO-LIME TARTAR SAUCE



Cilantro-Lime Tartar Sauce image

Categories     Condiment/Spread     Sauce     Citrus     Herb     No-Cook     Quick & Easy     Mayonnaise     Lime     Spring     Jalapeño     Cilantro     Capers     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

1 cup mayonnaise
1/4 cup chopped dill pickles
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons drained capers, chopped
1 tablespoon fresh lime juice, or to taste
2 teaspoons minced fresh jalapeño chile (including seeds)

Steps:

  • Stir together all sauce ingredients.

JALAPENO TARTAR SAUCE



Jalapeno Tartar Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Mix 1 cup each mayonnaise and chopped pickled jalapenos, 1 chopped scallion, 1 tablespoon each lime juice and chopped cilantro and 1/2 teaspoon Worcestershire sauce.

CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE



Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce image

Categories     Milk/Cream     Shellfish     Fry     Cornmeal     Crab     Spring     Gourmet

Yield Makes 4 (main-course) servings

Number Of Ingredients 9

2 cups well-shaken buttermilk
2 large eggs
1 tablespoon kosher salt
1 teaspoon black pepper
8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
About 2 qt vegetable oil
1 cup self-rising cake flour
1 cup yellow cornmeal
Accompaniment: cilantro-lime tartar sauce

Steps:

  • Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
  • Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
  • Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
  • Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.

GARLIC LIME TARTAR SAUCE



Garlic Lime Tartar Sauce image

Make and share this Garlic Lime Tartar Sauce recipe from Food.com.

Provided by KelBel

Categories     Low Protein

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup mayonnaise
2 tablespoons lime juice
1 tablespoon dill pickle relish
1 tablespoon dried onion flakes
1 teaspoon granulated garlic
1 teaspoon dill
1/2 teaspoon salt

Steps:

  • Whisk the mayonnaise until smooth and creamy, and set aside.
  • Combine remaining ingredients and mix together until well incorporated.
  • Stir into mayonnaise, and whisk until well combined.
  • Chill for 30 minutes before using.

Nutrition Facts : Calories 121.5, Fat 9.8, SaturatedFat 1.4, Cholesterol 7.6, Sodium 375.2, Carbohydrate 8.8, Fiber 0.2, Sugar 2.2, Protein 0.4

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