tartare sauce

A must-have for fish and chips, fishcakes and a fish finger sandwich, tartare sauce is a cinch to knock up.

Quick Tartare Sauce

200 milliliters/7fl oz mayonnaise

tbsp capers, drained and chopped

tbsp gherkins, drained and chopped

shallot,

lemon juice

parsley

sea salt and black pepper

Quick tartare sauce

Quick and healthy, this low-fat fish meal is a winner for dinner any night of the week.

Ocean trout with green peppercorn tartare sauce

green peppercorns

tbsp baby capers, rinsed, drained

eschalot,

(75 grams) low-fat mayonnaise

(70 grams) skim-milk natural yoghurt

trout

tsp sunflower oil oil

asparagus, woody ends trimmed

Try this gourmet take on a classic with homemade salmon fish fingers, finished with a good dollop of tangy tartar sauce

Salmon fish finger sandwich

tbsp plain flour

breadcrumbs (we used panko)

salmon fillets

vegetable oil (optional)

Little Gem lettuce

sub rolls

mayonnaise

capers

spring onions

tarragon

lemon

Make the tartar sauce: mix together all the ingredients and season to taste. Set aside.

Put the flour, egg and breadcrumbs on separate plates. Season the flour, then dip the strips of salmon in it to coat. Dust off any excess, then dip in the egg and finally roll in the breadcrumbs. Heat a grill to high and grill the fish fingers for 3-4 mins each side, or add the oil to a non-stick frying pan and cook for 3-4 mins each side.

Arrange the Little Gem leaves in the split sub rolls, then stuff each with a couple of fish fingers, followed by a good dollop of the tartar sauce.

Learn how to make the best tartar sauce recipe at home in 5 minutes. It is quick and easy, more importantly creamy and delicious. Perfect accompaniment for vegetables, fish and other seafood alike!

Best Homemade Tartar Sauce Recipe

gherkin (substitute with dill pickle)

tbsp parsley chopped (substitute with dill or tarragon)

lemon juice (substitute for pickle juice)

Salt and black pepper

chop.

Finely chop the capers, parsley, and gherkins then set aside

mix.

To a mixing bowl, add mayonnaise, chopped parsley, gherkin, capers, lemon juice, salt and pepper. Carefully whisk to combine, make sure all the ingredients come together.

store and serve.

Transfer to a serving bowl or an airtight container and place in the fridge for at least 30 minutes for best result. This way, the flavours would develop but that said, you can serve this delicious, slightly tangy sauce immediately.

Skip the takeaway, and spend a little effort perfecting fish & chips at home – you'll be rewarded with crisp, deeply golden fish and moreish chips

Classic fish & chips

litre sunflower oil,

Maris Piper potatoes

tsp malt vinegar, plus extra to serve

self-raising flour,

cornflour

turmeric

cold lager or fizzy water

cornichons

shallot

parsley leaves, chopped

Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.

To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.

When you’re ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.

Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.

Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.

Top 5 tartare sauce recipes from across the web

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Top Tags

Quick Tartare Sauce

Ocean trout with green peppercorn t...

Salmon fish finger sandwich

Best Homemade Tartar Sauce Recipe

Classic fish & chips

Top 5 tartare sauce recipes from across the web

The most viewed tartare sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Tartare Sauce

Ocean trout with green peppercorn t...

Salmon fish finger sandwich

Best Homemade Tartar Sauce Recipe

Classic fish & chips

The most viewed tartare sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine