Tartar Sauce for Fried Fish
Tartar sauce is mayonnaise with chopped pickles, onion, capers, dill and lemon juice added. The acidity and the crunch are what balance the fat of fried fish — and that is the whole purpose of the sauce.
- Prep
- 7 min
- Cook
- —
- Total
- 7 min
- Calories
- 110
Photo: jeffreyw — CC BY 2.0 · Wikimedia Commons
Any fried fish needs something sharp beside it, which is why lemon is always served with it. Tartar takes that idea a step further: acidity, crunch and richness in a single spoonful.
Method
-
1
Chop
Chop the pickles, capers and onion very finely and squeeze out the excess liquid — moisture makes the sauce runny.
⏱ 5 min -
2
Mix
Stir the mayonnaise with the mustard and lemon juice first, then add the chopped ingredients and herbs.
⏱ 2 min -
3
Rest
Cover and chill for at least half an hour. The sauce tastes noticeably different before and after that rest.
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Tips that actually matter
- No capers? Use more pickle — but capers bring a salty, floral note of their own.
- The onion must be very finely chopped or grated so it doesn't dominate.
- It keeps five days in the fridge and is deeper on the second day.
- Made with homemade mayonnaise it's far better than with the jarred kind.
People also ask
How is it different from thousand island?
Tartar is savoury and herbal with capers and dill, and has no ketchup. Thousand island is pink and slightly sweet from the ketchup.
What do I serve it with?
Fried fish, fish and chips, crispy prawns and potato croquettes.
Can I make it without mayonnaise?
Yes, with thick Greek yoghurt — much lighter, though sharper and less rich.
Cook mode
Tartar Sauce for Fried Fish
-
1
Chop
Chop the pickles, capers and onion very finely and squeeze out the excess liquid — moisture makes the sauce runny.
-
2
Mix
Stir the mayonnaise with the mustard and lemon juice first, then add the chopped ingredients and herbs.
-
3
Rest
Cover and chill for at least half an hour. The sauce tastes noticeably different before and after that rest.
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