Long John Silvers Tartar Sauce Recipe

Long John Silver’s tartar sauce is a delicious condiment that is perfect for seafood dishes. It’s creamy, slightly sweet, and full of flavor. This tartar sauce is a great way to add a little something extra to your seafood feast.

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Prep Time: 20

Cook Time: 5

Total Time: 25

Course: sauce

Cuisine: American

Keyword: Long John Silvers Tartar Sauce Recipe

Servings: Servings

Calories: 869kcal

Author: Bex Smith

Equipment

spatula
large bowl
saucepan

Ingredients

2 cups Creamy Mayonnaise
6 tsp Finely Chopped Dill Pickles
3 cups High-Quality All-Purpose Flour
2 tsp Freshly Squeezed Lime Juice
2 tsp Intensely Flavored Chopped Capers
2 tsp Fragrant Chopped Dried Dill
2 tsp High-Quality Baking Powder
2 tsp Rich Worcestershire Sauce
2 tsp Zesty Dijon Mustard Paste
16-20 Succulent Fish Slices such as cod or haddock
2 tsp Aromatic Paprika Powder
2 tsp Flavorful Old Bay Seasonings
2 Pinches of Finely Ground Black Pepper and Sea Salt
2 cups High-Quality Oil for Frying the Fish

Instructions

In a large bowl, mix together 2 cups of creamy mayonnaise, 6 tsp of finely chopped dill pickles, 2 tsp of freshly squeezed lime juice, 2 tsp of intensely flavored chopped capers, 2 tsp of fragrant chopped dried dill, 2 tsp of rich Worcestershire sauce, and 2 tsp of zesty dijon mustard paste until well combined.
Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to blend.
In a separate bowl, mix together 3 cups of high-quality all-purpose flour, 2 tsp of high-quality baking powder, 2 tsp of aromatic paprika powder, and 2 tsp of flavorful Old Bay seasonings.
Season 16-20 succulent fish slices with 2 pinches of finely ground black pepper and sea salt.
Dredge the fish slices in the flour mixture, shaking off any excess.
In a saucepan, heat 2 cups of high-quality oil over medium-high heat until it reaches 375°F (190°C).
Fry the fish slices for 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the fish slices from the oil and place them on a paper towel-lined plate to drain off any excess oil.
Serve the fried fish with the tartar sauce for dipping.

Notes

– You can adjust the amount of horseradish and lemon juice to your taste.

– This tartar sauce can be stored in an airtight container in the refrigerator for up to one week.

– If you don’t have dried parsley, you can use fresh parsley instead.

– You can double the recipe if desired.

– If you don’t have horseradish, you can substitute with prepared mustard.

– If you don’t have relish, you can substitute with finely chopped pickles.

Nutrition

Calories: 869kcal

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