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I love tartar sauce with fish. And I love fish. I cook fish all kinds of ways, but almost every way it needs a great tartar sauce.
I have tried every prepared tartar sauce out there and they are all not very good. Once in a while I get a home made version at a restaurant and really enjoy it. Once in a great while….

I have been trying several recipes and none really did anything for me. They all seem to taste like more mayonnaise that the other ingredients.



UNTIL NOW….

I saw this great recipe online and doctored it a little to my liking. I think it came out unbelievable!

The recipe makes quite a bit, so if you want to cut in half, that’s easily done. At first I thought there were way too many ingredients, but thought I would try anyway.

So glad I did!

This tartar sauce is not your usual tartar sauce. Usually its mayonnaise, sweet or dill pickle relish, maybe a little lemon juice and sugar. This incorporates fresh herbs, Worcestershire sauce, Tabasco, capers and lemon juice and zest, to create a flavor explosion! Briny, sweet and perfectly balance with lemon with a hint of heat. Super delicious and different. Once you try this you will never go back to the usual ho hum tartar sauce. 

What do you need for this great Tartar Sauce?

Mayonnaise
Sweet Relish
Brined Capers
Fresh Chives and Parsley
Fresh Lemon Juice
Worcestershire Sauce
Tabasco Sauce
Fresh Lemon Zest
Salt and Pepper

How does this great tartar Sauce come together?

Super simple. In a mixing bowl, blend all ingredients together. Add salt and pepper to taste.

IT’S THAT EASY!

Next time you plan on having fish for dinner (whether it’s pan fried Meuniere, beer battered, baked or even prepared frozen), make sure you make this Tartar Sauce!

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Zesty Tartar Sauce

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Print Recipe

This home made Tartar Sauce is “out of the park” delicious! And is made in one bowl in minutes!

Ingredients

Scale

Crumb Coating
1 cup plain Panko breadcrumbs
2-3 Tablespoons butter
zest of 1 lemon

Mayonnaise Binder
3 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 tsp. lemon juice
1 tsp. fresh Dill or 1/2 tsp. dried dill

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and place a rack on top. A cookie cooling rack works fine.
Toast the Breadcrumbs – On medium heat, pan fry Panko crumbs with butter and lemon zest for 3-5 minutes until golden brown. Watch them carefully so they don’t burn. Stir frequently.

Coat the fish and bread – Combine mayonnaise, mustard, lemon juice and dill in a bowl and combine. With a silicone basting brush, coat fish on all sides. Salt and pepper.
Then press pieces of fish in crumbs, until covered completely. Place fish on the rack.

Bake – Place baking sheet in middle rack of oven and cook for approx 7-12 minutes. Fish cooking time will vary depending on the thickness of fish. Best way to tell id you’re fish is cooked is with an instant read thermometer. It should read 135 degrees F.

Notes

Perfectly cooked fish should be 135 degrees F, flake super easily and be slightly translucent.