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I hate most of the store bought stuff. Most contains too much lemon for me. I like the Ken's Steak House tartar sauce but they don't sell it here. I found it online and will order some but we are having a fish fry at work on Friday and I need to whip something up.
Does anyone have a good recipe that they use or know of a good brand that doesn't taste like ass?
Thanks in advance
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Chris Couture
Pensacola Fishing Forum Administrator
SOUTHBOUND
32' Albemarle with twin 3126 350HP CATS
Member of the NRA
Supporter of Campaign For Liberty
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Trigger
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Chris, pm "craasch210" AKA Chris Raasch, his is simple but the best you'll find! Anyone who has been to his house for a cookout can attest to this...we even get him to make it when we cook at the shop!
Jerry West (850)380-3257 SCUBA Instructor "TEAM OUTLAW" GO BIG OR GO HOME!!! 
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Thanks! I'll send him a PM.
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Chris Couture
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SOUTHBOUND
32' Albemarle with twin 3126 350HP CATS
Member of the NRA
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Sailfish
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I made a simple one with mayo, wickles spicy pickles and wickles pepper strips, it was awesome!
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Sailfish
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Chris Couture (10/7/2008)
I hate most of the store bought stuff. Most contains too much lemon for me. I like the Ken's Steak House tartar sauce but they don't sell it here. I found it online and will order some but we are having a fish fry at work on Friday and I need to whip something up.
Does anyone have a good recipe that they use or know of a good brand that doesn't taste like ass?
Thanks in advance
I think they have Ken's at Apple Market, but I make mine like regular and add stone ground mustard and sirachi. Yummy, but I like hot.
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Sailfish
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I love sirachi on fried fish and damn near anything!!!!!
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Pin Fish
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| My tarter recipe for baked and deep fried walleye and crappie: 1 TBS lemon juice 1 Cup mayo 1 TBS capers chopped 1 TBS onion chopped 1 tsp garlic chopped 1/2 tsp salt 1/4 cup dill pickle, chopped 1/4 cup sweet pickle, chopped ! TBS fresh dill chopped fine a little cyanne pepper to taste
Bobby
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Thanks!
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Chris Couture
Pensacola Fishing Forum Administrator
SOUTHBOUND
32' Albemarle with twin 3126 350HP CATS
Member of the NRA
Supporter of Campaign For Liberty
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Ruby Red Lip
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| What ever recipe you use make sure that you use a good mayo like helmans , no cheap stuff , my $.02 .
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Trigger
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| Best local is at the Fishouse. I dont know if they sell it in volume though. It has a smoke flavor...
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Thanks for all the replies and PM's on this one! I ended up taking a mix of the recipes and making a batch tonight.
Basically it was something like this:
Chopped up 1 onion in the processor
Added maybe 30 capers
maybe 1 cup of dill relish
maybe 1 cup of sweet relish
ran the processor to chop that all up
Added that to the blender along with:
3 or so cups Kraft Real Mayo
2 or so cups Miracle Whip
1 medium lemon squeezed
a bit of sugar and a bit of cayenne pepper
It was soupy at first (because of the blender) but had a good flavor. After sitting the fridge for a little while, it firmed back up. Hopefully it taste OK because I've got a bunch...
Also made some Cocktail sauce but that's pretty bullet proof...
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Chris Couture
Pensacola Fishing Forum Administrator
SOUTHBOUND
32' Albemarle with twin 3126 350HP CATS
Member of the NRA
Supporter of Campaign For Liberty
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Sailfish
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Trigger
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| Chris, many, many years ago, Morrison's Cafeteria had some of the best tartar sauce around. I did a Google search and this is what I came up with. Warning: I have not tried this. 'This is not a clone - Morrison's gave the recipe to the food editor of the Louisville Courier-Journal'
1/4 lb cabbage
1 small onion
1 or 2 strips green bell pepper
1 cup plus 2 Tbsp real mayonnaise
1/4 cup dill relish
Place cleaned cabbage, onion and green pepper in blender or food processor Process to fine pulp.
Place cabbage mixture in a bowl and stir in mayonnaise and relish to blend.
Place in a covered container. Refrigerate overnight before serving.
Makes 2 1/2 cups
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