MyFishFinder Forum
The Fisherman's Wharf => Clean-em Cook-em Eat-em => Recipes => Topic started by: Skiff on Sep 06, 2004, 12:30 PM
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These are a couple of recipes that I've made for years, because the taste is so close to the store variety. You can vary the flavor of the sauces by changing the ratio of ingredients, but these are the ingredients I like.
TARTAR SAUCE FOR FISH
1/3 cup Miracle Whip salad dressing
1 Tbs hamburger relish
1 tsp onion, finely chopped...
OR...1/2 tsp onion powder
1/2 tsp lemon juice
Mix all ingredients together, and serve. Keeps in fridge for at least a week.
TANGY SAUCE FOR SEAFOOD
1/2 cup Ketchup
1 tsp minced horseradish
1/2-1 tsp lemon juice
dash Worcestershire sauce
Mix all together, adding horseradish to increase level of heat desired. Keep cold and serve cold. Great for dipping pre-cooked shrimp from shrimp rings. It's also good on cold left-over fish for lunch. Keeps well in the fridge.
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hey monophil...thanks for sharing this recipe for all of us to enjoy.....i am not a huge fan of tartar sauce....but i am certainly going to give the tangy sauce a try.....yummmmm!!!!....grump
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Hey thanks for the tangy sauce recipe...it is identical to mine except that I never thought to add Worcestershire sauce before. For another twist, try tabasco...if you like the heat, you'll like what just a drop or two of tabasco does!!
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Try some Cajun cocktail sauce for a little BAM!
I don't remember where I got this recipe (it's not mine) but it's very tasty ;D
* 1 1/2 cup Heinz catsup
* 1/2 cup chili sauce
* 2 cloves garlic minced
* 1 tablespoon minced onion
* 2 tablespoons prepared horseradish
* 1 lemon -- juice of
* 2 1/2 teaspoons worcestershire sauce
* 1/4 teaspoon Tabasco sauce
* 1/4 teaspoon fresh ground black pepper
* salt to taste
Mix all ingredients well. Cover & refrigerate. Serve chilled.
Delish,
RG
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all that tangy sauce is cocktail sauce ;) here's one... try minced red and green pepper and lime juice and Cayenne pepper and mix in some mayo