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Top Rated Tartar Sauce Recipes
Perfect for a special occasion, this take on a classic crab cake boosts the traditional flavor profile with the addition of roasted garlic puree, aioli and jumbo lumb crab meat. Chef Michael DeMaria of Heirloom Restaurant in Scottsdale, Ariz., tops the panko-crusted cake with creamy basil tartar sauce.
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These fluffy, light-weight beignets — or fritters, as we say in English — make a perfect party snack. Whether piping hot or at room temperature, they are fabulous enjoyed as finger food, dipped in an accompanying ravigote sauce. The French-inspired ravigote is really a cross between an aioli and a tartar sauce — in this instance freshened up with shallots and fresh chervil.For the sparkling wine in this recipe, we generally use Chandon Brut Classic, but any dry bubbly will suffice. The wine not destined for the batter will serve as an excellent libation for you and your guests. - Jeff MorganAdapted from the "Domaine Chandon Cookbook" by Jeff Morgan.View Recipe
We took this fish patty from the McDonald’s online recipe sheet, because it turns out that this method actually makes the mock filet-o-fish taste just like the one that you’d get at McDonald’s.
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Nothing says Baltimore like some good old-fashioned crabcakes, which is why M&T Stadium always has them ready to serve for Ravens games. This simple recipe uses the traditional Maryland Old Bay seasoning to spice up the batter.
It can be hard to motivate yourself to get cooking in the kitchen after a long, stressful day at the office, but I promise this salmon burger recipe is just about as easy as it gets when it comes to creating a quick, healthy dinner.
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Does anyone not love hushpuppies? Everyone I know is crazy for these deep-fried cornmeal cakes, and I am too. I like them very crunchy on the outside and light on the inside. Sometimes they can be real sinkers. Not these. They have beer in them, which makes them lighter. Use an electric fryer with a basket or a Dutch oven with a fry basket to make them (see Notes).Some people dip their hushpuppies into all sorts of things, like tartar sauce and soft butter, but I don’t. Excerpted from A Real Southern Cook in Her Savannah Kitchen, © 2015 by Dora Charles. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. View Recipe
A sellout at my Bloomingdale's' restaurant, my Crab Royal Sandwich redefines the role of a typical crabcake, and gives crab a place among all of the other "salads" we use to make sandwiches with.
Looking for healthy and delicious burger recipe? Why not grill up some good-for-you salmon burgers. View Recipe
At New York City's Pearl Oyster Bar, the must-get dish — aside from the lobster roll, of course — is the fried oysters appetizer. And apart from the superior fry, the key to the dish's success is the tartar sauce. Tangy, a touch of citrus, and crunch from the diced cornichons: It's fantastic. This my best attempt to recreate it.
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Here we have homemade fish sticks, lightly coated in ground almonds in place of breadcrumbs, and oven-roasted fries that rely on celeriac rather than potato. You could get out the ketchup, but my own weakness is for tartar sauce.This one’s on my desert island list: just think of all those freshly caught fish cooked over an open fire — all you need for perfection is some mayonnaise laced with capers and onions. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health.View Recipe
Bolinho de Bacalhau is the granddaddy of bar foods served in boutequins all over Brazil. An exquisite deep-fried morsel that usually comes in a basket, cod fritters come in many variations. What makes this particular recipe so delicious and different are the egg whites mixed into the batter, which provide the fritters with a delicate, airy texture.When buying salt cod, try to find a piece that looks very meaty. Allow for a bit of planning for this recipe since you need to soak the cod for at least 24 hours, preferably 2-3 days.I often serve this as an hors d’oeurve with tartar sauce, or as a main course with a green salad on the side.Adapted from "The Brazilian Kitchen" by Leticia Moreinos Schwartz.View Recipe
Here's a recipe for fish tacos that you won't be able to stop eating until they're all gone. There are a lot of moving parts in this recipe, but none of them are particularly difficult to accomplish, and the layers of flavor they impart to the tacos are well worth the trouble. If you split up the different parts of the recipe with a few extra hands in the kitchen, it'll be a piece of cake.
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