My husband and I enjoy fish on average two to three times a week. A good portion of that fish is locally caught perch or pickerel. I like to fish and we have very generous friends who share their catch with us as well. We also enjoy a multitude of fish that is not locally caught. Our preferred methods of cooking are pan fried, broiled, baked and occasionally deep fried or grilled. Surprisingly neither of us a big on putting anything on the fish when eating other than a little fresh lemon juice however, I occasionally make a basic tartar sauce to serve with fish especially if the kids are home.
Lemon Dill Tartar Sauce
recipe by: Garden Gnome
1 c Miracle Whip salad dressing
1 sm dill pickle, finely chopped
1 tsp fresh lemon juice
¼ tsp Frank's Hot Sauce clone
½ tsp dried parsley
¼ tsp Spanish paparika
¼ tsp organic granulated sugar
¼ tsp Worcestershire sauce
pinch of salt and pepper
Chop the dill pickle in a food processor. Measure the Miracle Whip salad dressing into a mixing bowl. Stir in the remaining ingredients, mixing well. Refrigerate 1 hour to let flavours blend. Spoon into serving bowl.
Note: This sauce will keep nicely for 7 to 10 days in the refrigerator.