Dress up your favorite grilled or fried fish with this homemade Remoulade Tartar Sauce. It’s packed with flavor and a little Cajun kick.
I didn’t grow up eating much fish. The only fish dish I remember my mom making when I was a child was this lemon and almond sole that she made in the microwave. Rather than throw pearls to swine, she usually only made enough for her and my dad and prepped an alternate meal for us kids. Every once in awhile I snuck a bite and I loved it.
It wasn’t until I met FishPapa that I actually purchased fish or learned how to make it. One of the first meals he ever made me was shark skewers. Seriously. They were so good! The man knew that the way to my heart was through my stomach. 😉
Over the last few years, I’ve dabbled in cooking with fish and trying to figure out new strategies and techniques. I’ve ruined a lot of fish, but I’ve also learned a lot. That’s how we learn, right?
When I develop recipes, I look to take favorite dishes and either update them with a new flavor profile and/or make them quick and easy to prepare at home from scratch. In the freezer cookbook, I took my mom’s fish dish and tweaked it to be freezer friendly. (That would be the Mahi Mahi with Almond-Lime Butter on page 142. It’s her favorite recipe in the book.)
In Good Cheap Eats Dinner in 30 Minutes or Less, I took Fish and Chips and tweaked it with a Cajun flair. My favorite Cajun Spice Blend adds a lovely kick to the beer batter you bread the fish with. And I created a Remoulade Tartar Sauce to go with.
Because everyone knows that the secret’s in the sauce, right?
This sauce is super easy to prepare. It takes just minutes and is packed with flavor. This past weekend I served it with grilled Mahi Mahi, generously coated with the Cajun Spice Blend. So good!
There was leftover sauce and I found out that it goes really well with meatballs! I know, weird, but it was super delicious to dip my meatballs in the sauce. Though it probably breaks the rules and definitions of both remoulade and tartar sauce, I think this Remoulade Tartar Sauce would be awesome on a burger or a hot ham sandwich. I’m thinking the possibilities are endless. In fact, I can see it being super helpful to someone doing a Whole 30 or paleo diet. As long as you use compliant pickles, mayo, and Dijon, it’s totally legal. And so, so good.
Make this sauce in small batches so that the texture and flavors are fresh. And then dip away.
Remoulade Tartar Sauce
- ½ cup mayonnaise
- 2 tablespoon finely chopped dill pickles
- 2 teaspoon lemon juice
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Cajun Spice Mix
- Combine all ingredients in a small dish (makes ½ cup). Cover and refrigerate until ready to serve. Tastes great on fish, vegetables, burgers, and cold meats.
Just made this for our fish dinner tonight! It came together so easily, especially since I always have your spice blends in my pantry. And the kids and I thought it was delicious! Thanks!
Glad you liked it! It’s one of my favorites.
Thanks for sharing this! I recently found out that I have an egg sensitivity-no mayo and feared going into lent without tartar sauce! I can make this with my vegan “mayo”. Friday fish night has been saved!
Hope you enjoyed it! (And yes, I’m a few months behind on some comments.)