It's all in the Tartar, sandwich people

[ringonose]

I need some help. I catch and spear lots of Sheepshead, occasional Snapper, Pompano...filleting them and making a sandwich is always a great treat. But it's always missing that "flair", whatever they use in good restaurants. Anyone know a good tartar sauce or Cajun type spread for the buns, to make that grilled fillet o fish sandwich perfect?

[PhishingPhanatic]

For tartar sauce, I use good quality mayo, fresh dill, relish (with some of the liquid), fresh lemon juice, and a few drops of Tabasco.

Try Emeril's remoulade recipe, I've never made it but I'm sure it is good.

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Directions
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

[ringonose]

For tartar sauce, I use good quality mayo, fresh dill, relish (with some of the liquid), fresh lemon juice, and a few drops of Tabasco.

Try Emeril's remoulade recipe, I've never made it but I'm sure it is good.

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Directions
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

You are the best o' Permit King! thanks!

[Green Tide]

i dont usually use tarter but that one is not the usual tarter and sounds excellent. like it has been perfected through time.

[ringonose]

i dont usually use tarter but that one is not the usual tarter and sounds excellent. like it has been perfected through time.

hmmm....maybe I should not have quoted "TARTAR" but instead used the term "condiment". Many sandwiches come with some sort of spread, a cajun spiced mustard, or mayo-tartar blackened seasoning. All I know is that it makes the fish sandwich. Without it, it's blah

[mmcauliffe]

I wish I knew how they made their remoulade at Shuck-N-Dive because it's pretty darn good.