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Entries tagged with 'tartar sauce'

The Food Lab Lite: Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce

The Food Lab J. Kenji López-Alt 20 comments

There's not much to a good fried fish sandwich. The real key is all in the batter. A traditional beer batter is made with lightly leavened flour and cold, bubbly beer. More

Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce

Serious Eats J. Kenji López-Alt 18 comments

Perfectly fried cod with an ultra-crisp coating in a sandwich with a creamy slaw and a tangy tartar sauce. More

Taste Test: Bottled Tartar Sauce

Taste Tests J. Kenji López-Alt 19 comments

There's no such thing as tartar sauce neutrality. When that nice lady at the clam shack asks you if you want tartar sauce, it's never "I could take it or leave it." It's always a definite yes or a resounding no. If you fall into the category of tartar sauce hater, this article is not for you. But if you are a tartar sauce lover—well, then, come sit by my fire as we discover who makes the best commercially available sauce. More

Sauced: Extra Tangy Tartar Sauce

Sauced Joshua Bousel 5 comments

Think beyond seafood—creamy, tangy, and briny tartar sauce is good on so many things. More

Extra Tangy Tartar Sauce

Serious Eats Joshua Bousel Post a comment

Think beyond seafood—creamy, tangy, and briny tartar sauce is good on so many things. More

Bluestem's Catfish Sticks with Corn Nuts

Serious Eats Caroline Russock 1 comment

Fish sticks and corn nuts seem more like convenience store fare than fine dining. Not so in the case of these Catfish Sticks with Corn Nuts from Bluestem. In this inspired preparation, catfish fillets are coated in crunchy, salty corn nuts, giving them a crispy crust that's deeply corny in the best possible way. More

Serious Eats' Fried Oysters with Tartar Sauce

Serious Eats Caroline Russock 1 comment

Dipped in an eggy batter and rolled in paprika-spiked flour, these little oysters fry up golden, warmed through but still briny and fresh, not losing one ounce of that oceanic depth. And that tartar sauce? Well, it beats the old mayo-relish mix by miles. Chopped cornichons, capers, lemon, and Worcestershire keep it tart, chunky, and make for the ideal dipping companion for straight-out-of-the-fryer oysters. More

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