"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Reply
 
Thread Tools Display Modes
 
Old 11-04-2015, 10:09 AM   #11
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
Quote:
Originally Posted by Caslon View Post
BTW, what does anyone put tartar sauce on nowadays?
Same things as always, usually fried fish and fried shrimp. I've never cared for red cocktail sauce on anything that's fried, much prefer tartar sauce. I'll eat fried shrimp without anything rather than use red sauce on them, even though I love chilled boiled shrimp with a spicy cocktail sauce.

Also not a big fan of the dill tartar sauce that many restaurants (Red Robin for one) are fond of serving with fish 'n chips.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 11-04-2015, 10:34 AM   #12
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
Quote:
Originally Posted by RPCookin View Post
Same things as always, usually fried fish and fried shrimp. I've never cared for red cocktail sauce on anything that's fried, much prefer tartar sauce. I'll eat fried shrimp without anything rather than use red sauce on them, even though I love chilled boiled shrimp with a spicy cocktail sauce.

Also not a big fan of the dill tartar sauce that many restaurants (Red Robin for one) are fond of serving with fish 'n chips.
Ditto here. The more simple, the better. Relish and mayo. It is when they doctor it up and think they are improving it, that it loses its appeal. It then overpowers the flavor of the sea. Don't forget fried clams. For lobster, melted butter.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-04-2015, 12:16 PM   #13
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,839
Quote:
Originally Posted by CraigC View Post
Since we started making roasted garlic tartar sauce, no other recipe will do! Of course, for shrimp, soft shell crab or fried oyster Po Boys, nothing can compete with a nice NOLA remoulade.
Craig. I would love each recipe.

Quote:
Originally Posted by Addie View Post
Ditto here. The more simple, the better. Relish and mayo. It is when they doctor it up and think they are improving it, that it loses its appeal. It then overpowers the flavor of the sea. Don't forget fried clams. For lobster, melted butter.
Then why use anything? You could use malt vinegar which I love on fried fish.
I find the more you add the better it gets.

Finely chopped onion.
Parsley.
Old Bay.
Hot sauce.
Lemon or lime juice.
Salt and pepper.
Mustard.
Relish.
Chopped pickles.
ect...................... You name it.

Many things would work well. I use what I have on hand and in many instances I don't make it because I don't have enough ingredients to make a decent tartar sauce.
__________________
Roll_Bones is offline   Reply With Quote
Old 11-04-2015, 12:31 PM   #14
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,302
Quote:
Originally Posted by Caslon View Post
BTW, what does anyone put tartar sauce on nowadays?
For me, just fish 'n chips. I like the fries dipped in tartar sauce too, because I don't like catsup. I don't have that meal very often so it's a real treat when I do.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 11-04-2015, 01:12 PM   #15
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
Quote:
Originally Posted by Roll_Bones View Post
Craig. I would love each recipe.



Then why use anything? You could use malt vinegar which I love on fried fish.
I find the more you add the better it gets.

Finely chopped onion.
Parsley.
Old Bay.
Hot sauce.
Lemon or lime juice.
Salt and pepper.
Mustard.
Relish.
Chopped pickles.
ect...................... You name it.

Many things would work well. I use what I have on hand and in many instances I don't make it because I don't have enough ingredients to make a decent tartar sauce.
Never have figured out what people like about malt vinegar. Tried it once, and to me, it's just vinegar, and like any vinegar when used by itself, it becomes the dominant flavor in the dish. It requires other strong flavors to balance it, and fried fish simply doesn't need that sort of treatment.

I don't know what kind of fish is used for fish and chips in the UK, but over here it's usually cod or some similar mild tasting fish, and for me it's the fish that's supposed to be the star of the show, not the condiment. I like tartar sauce with it, but in moderation, and no vinegar. When I order it in a restaurant, if I don't like the sauce that it's served with, I eat it with just a little salt, nothing else.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 11-04-2015, 01:25 PM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
Quote:
Originally Posted by RPCookin View Post
Never have figured out what people like about malt vinegar. Tried it once, and to me, it's just vinegar, and like any vinegar when used by itself, it becomes the dominant flavor in the dish. It requires other strong flavors to balance it, and fried fish simply doesn't need that sort of treatment.

I don't know what kind of fish is used for fish and chips in the UK, but over here it's usually cod or some similar mild tasting fish, and for me it's the fish that's supposed to be the star of the show, not the condiment. I like tartar sauce with it, but in moderation, and no vinegar. When I order it in a restaurant, if I don't like the sauce that it's served with, I eat it with just a little salt, nothing else.
I agree, and I'm a vinegar fiend! DH likes malt vinegar with his fish 'n chips, though. In the UK, they also use primarily cod or haddock for this dish. We enjoyed it several times during our week in Ireland in 2003

There used to be an Irish restaurant nearby that served Marie Rose sauce with their fish 'n chips - that was delicious
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-04-2015, 01:26 PM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
Quote:
Originally Posted by Roll_Bones View Post
Then why use anything? You could use malt vinegar which I love on fried fish.
I find the more you add the better it gets.

Finely chopped onion.
Parsley.
Old Bay.
Hot sauce.
Lemon or lime juice.
Salt and pepper.
Mustard.
Relish.
Chopped pickles.
ect...................... You name it.

Many things would work well. I use what I have on hand and in many instances I don't make it because I don't have enough ingredients to make a decent tartar sauce.
I guess you don't really want to taste the fish...
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-04-2015, 03:02 PM   #18
Senior Cook
 
Join Date: Sep 2015
Location: Tacoma
Posts: 200
Quote:
Originally Posted by Caslon View Post
BTW, what does anyone put tartar sauce on nowadays?
I grill a lot of salmon and fry rock fish - trout, too.
__________________
Lance Bushrod is offline   Reply With Quote
Old 11-04-2015, 03:05 PM   #19
Senior Cook
 
Join Date: Sep 2015
Location: Tacoma
Posts: 200
Quote:
Originally Posted by GotGarlic View Post
I guess you don't really want to taste the fish...


I taste the fish just fine.
__________________
Lance Bushrod is offline   Reply With Quote
Old 11-04-2015, 03:46 PM   #20
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
Quote:
Originally Posted by Lance Bushrod View Post


I taste the fish just fine.
I was talking to someone else, as should be evident from my quote, but okay ...
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Reply

Tags
sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.