Zesty Tartar Sauce Food

SPICY TARTAR SAUCE RECIPE

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or overnight.
• Store leftover sauce in refrigerator.

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.

CRABCAKES WITH ZESTY HERB TARTAR SAUCE

Steps:

• In a food processor, pulse oyster crackers into crumbs, then transfer to a large bowl. Add the cornichons, capers, scallions and tarragon to the food processor and pulse into small pieces. Add the mayonnaise, lemon juice, mustard and pepper and pulse to combine.
• Remove 1/2 cup tartar sauce to a bowl, cover, and refrigerate. Pour the remaining tartar sauce into the bowl with the cracker crumbs and gently fold together with the egg and crabmeat. Use a 1/4-cup measure to form the mixture 16 crabcakes.
• Heat a large nonstick skillet over medium-high heat. Add the olive oil and, working in batches, cook the crabcakes until golden brown, about 1 minute per side. Serve with a dollop of the reserved tartar sauce and lemon wedges.

HUSHPUPPY-BATTERED CATFISH NUGGETS WITH SPICY TARTAR SAUCE

Steps:

• In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
• Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F.
• Pat catfish fillets dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hushpuppy batter mixture. Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with Spicy Tartar Sauce.
• Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.

ZESTY TARTAR SAUCE

Steps:

• Place all ingredients in a small bowl and stir to combine; season with salt and pepper. Cover and keep refrigerated until ready to use.

THE BEST SPICY TARTAR SAUCE

Steps:

• Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE

Steps:

• Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.
• Prepare fish: Whisk together egg and hot sauce in a wide shallow dish.
• Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
• Pour enough oil into a 4 to 5 quart heavy pot to measure 2 inches and heat over medium heat until thermometer registers 350°F (you can use a fry daddy) Stir flour, cornmeal, salt and Cajun seasoning in another wide shallow dish.
• Fry fish; drain fish well in a colander.
• Dredge one fourth of fish in flour mixture shaking off excess flour, then fry in oil, stirring occasionally with a slotted spoon, until golden brown and just cooked through,1 1/2 to 2 minutes, remove with slotted spoon and drain on paper towels.
• Repeat until all fish is fried.
• Serve hot with tartar sauce and lemon wedges.

PECAN-CRUSTED CATFISH WITH ZESTY TARTAR SAUCE

Steps:

• Put the fish in a single layer in a large shallow dish. Drizzle the top side with half the buttermilk, spreading to cover. Turn the fish over and repeat with the remaining buttermilk. Cover and refrigerate for 10 minutes to 1 hour, turning occasionally.
• Preheat the oven to 400°F.
• In a food processor or blender, process the bread for 5 to 10 seconds to make soft crumbs.
• In a shallow dish, stir together the bread crumbs, green onions, pecans, and lemon pepper.
• Drain the fish, discarding the buttermilk. Add the fish to the bread-crumb mixture, turning to coat. Using your fingertips, gently press the mixture so it adheres to the fish. Reserve any remaining bread-crumb mixture. Transfer the fish to a nonstick baking sheet. Sprinkle with the reserved bread-crumb mixture.
• Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.
• Meanwhile, in a small bowl, whisk together the tartar sauce ingredients. Cover and refrigerate until serving time. Serve with the fish.
• (Per serving)
• Calories: 212
• Total fat: 7.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 2.0g
• Monounsaturated: 3.0g
• Cholesterol: 71mg
• Sodium: 224mg
• Carbohydrates: 14g
• Fiber: 3g
• Sugars: 6g
• Protein: 22g
• Calcium: 102mg
• Potassium: 586mg
• 1 starch
• 3 lean meat

ZESTY CRAB CAKES WITH TARRAGON TARTAR SAUCE

Steps:

• Tartar Sauce:.
• Combine all the ingredients listed for the tartar sauce in a small bowl.
• Cover and refrigerate until ready to serve.
• Crab Cakes:.
• In a medium bowl mix together all the ingredients listed for the crab cake except the cornflakes.
• Let it rest in the fridge for at least 1 hour being max 4 hours.
• Preheat the oven to 400°F Gently roll the patties in the crushed cornflakes.
• Transfer the cakes to a baking sheet and top each with 1/2 teaspoon of butter.
• Bake for 10 minutes then flip and bake for another 10 minutes or until crispy.

TARTAR SAUCE

Steps:

• In small bowl, mix all ingredients.
• Cover and refrigerate about 1 hour or until chilled.