This spicy tartar sauce for fish is one I can actually enjoy…I do not typically like tartar sauce. I always think it tastes a bit sweet, so I generally prefer things like lemon or malt vinegar as a condiment with my fried or sautéed fish. But I decided to see if I can make one that I really like. So I combined some of my favorite flavors that go well with fish — acid, salt, spice, and tang. It turned out exactly as I hoped, and my husband said it’s the best tartar sauce he’s tasted!
I think this sauce is not only great with fish and chips, or on the side with my Panko and Parmesan Crusted Fish Filets, but I think it’d be great on my Shrimp Po’Boy recipe (perhaps with a bit of Old Bay seasoning added). I plan to try that this weekend.
This recipe makes a little more than 1/2 cup.
1/2 cup mayo
1 Tbsp drained capers, then finely chopped
3 cornichons, finely chopped
3 slices of pickled jalapeño peppers
1 tsp of the juice from the pickled jalapeños
1 tsp lemon juice
1/4 tsp sriracha
1 clove garlic, minced
salt & pepper to taste
If you’ve never had cornichons before, they are tiny, very tart pickled cucumbers. The kind that make you wink, they are so tart. But chopped up and put into tuna salad or this recipe, they add a terrific bite.
Mix all ingredients in a small bowl until well-blended. Taste and adjust seasoning as needed by adding more lemon, jalapeño juice, salt or pepper. Refrigerate until ready to use.
Please tell me what you decide to serve this with. And bon appétit!