Fish Need Lots of Sauce – Tartar Sauce & Remoulade

This is my final post about my hometown story, SEARCH & RESCUE. I showed off some of my favorite places and shared some of my favorite To Dos. Finally, we visited the bay for a mullet fry with recipes for the fried fish and the must-have hush puppies. Before I move on I had to talk about the sauces. Whether tartar or remoulade, you must have a sauce with your fish. Who ever heard of eating fish without sauce and a cold beer? I can’t do anything about the beer but I can share my sauce recipes which my family loves.  Here’s a pic of both sauces in one of those split dishes that you only take out at holidays. The recipes follow:

 Tartar SauceDSC00648

1 cup mayonnaise
1/4 finely chopped onion
1/3 cup dill pickle relish
1 teaspoon fresh lemon juice
salt and pepper to taste
Preparation: Combine onion and relish with the mayonnaise and lemon juice. Season to taste with salt and pepper. Make a day ahead for best flavor.

Remoulade Sauce

1 cup mayonnaise
½ cup ketchup
1 Tablespoon Worcestershire sauce
1 teaspoon Louisiana Hot Sauce, or to taste
1/8 teaspoon Zatarain’s Shrimp & Crab Boil (Don’t Overuse!!)
Note: My daddy added 2 tablespoons of prepared horseradish
Preparation:
Combine all ingredients. Stir. Store in plastic container. Make a day ahead for best flavor.

Tomorrow is Labor Day when we celebrate the American worker with parades and picnics. Check out my family’s favorite potato salad and an iconic pic.  Rita

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