I was in the mood for some fish stick-y kinda thing for dinner, and Trader Joe’s very nicely came through with a box of their breaded fish nuggets. I had a bag of tots in the freezer, so all that was left to worry about was the tartar sauce.
Hmmm. I have a really nice recipe for tartar sauce that comes together in a jiff and tastes a lot like the stuff that comes on the fish sammich served at that place overbydere practically everywhere; and I make a pretty decent rémoulade, too, but…
I had just made a very nice batch of horseradish and Sriracha aioli, and we hadn’t used it up yet; as a matter of fact, I had about a half cup left in the jar.
Perfect! Just enough, as it turns out, to make a batch of tartar sauce with a bit of a zip! to it.
•1/2 cup horseradish & Sriracha aioli*
•1 tbsp dill pickle juice
•1 tbsp sweet relish
•1/2 tsp yellow mustard
•1-1/2 tsp dried onion
•1/2 tsp sugar
*Or, you can use plain mayonnaise or salad dressing and add Sriracha or hot sauce to suit your own taste.
Note: the dried onion is key to this sauce, (and for the Special Sauce used in my Big Cheeseburger ‘Za!), so you do need to plan at least three or four hours in the fridge for all the flavors to blend after you put it together.
Stir everything together in a bowl or small jar, then put a lid on it and stash it in the fridge for a while until needed.
Very nice on our fish nuggets, and I’m thinkin’ not too, too bad on a sammich for lunch.