Spicy Tartar Sauce
Fraktured Spicy Tartar Sauce
We’ve been making versions of this tartar sauce for years. It’s thick, tangy, and built off our Pickle Dilly Sauce with just a touch of lemon to brighten things up. A little heat and flavor that loves fried fish, crab cakes, fries and more.
If you want to take it one step further, build it into one of our longtime family favorites. Fried fish with spicy tartar sauce, stewed tomatoes, and creamy mac n' cheese. It's the kind of meal that’s best when the fish was caught that day (or frozen fish sticks for the unlucky fisherman 😂). The tomatoes cut the richness, the tartar cools the heat, and the mac gives true meaning to life.
Ingredients
- 1 small shallot, finely chopped (about 2 tablespoons)
- 2 tablespoons drained nonpareil capers
- 3 tablespoons Fraktured Pickle Dilly Sauce, strained to remove excess liquid
- 1 teaspoon fresh lemon juice or a few grates of lemon zest (optional but adds brightness)
- 2 tablespoons finely chopped fresh parsley leaves (optional)
- 1 cup standard full-fat mayonnaise (Hellmann’s or Duke’s)
- Freshly ground black pepper, to taste
Instructions
-
Strain for thickness
Place a fine-mesh strainer over a small bowl. Add the Pickle Dilly Sauce and capers and let them drain for several minutes. This keeps the tartar sauce thick and rich. -
Build the flavor base
In a medium bowl, combine the shallot, drained capers, Pickle Dilly Sauce, and lemon juice or zest if using. Add parsley if you like a touch of green and freshness. -
Fold in the mayo
Add the mayonnaise and gently fold everything together with a spatula until just combined. Do not overmix. You want visible texture and definition rather than a smooth sauce. -
Season and rest
Add a few grinds of black pepper and taste before adding salt. The capers and Pickle Dilly base usually provide enough. Cover and chill for at least 30 minutes before serving to let the flavors meld and the texture set.
Serving Ideas
It’s great on fish sandwiches and oyster po boys or as a dip for fries and hush puppies. Thick, tangy, and a little spicy with that touch of lemon, this sauce brings balance and bite to whatever comes out of the fryer. Want more heat? Experiment. Add more Pickle Dilly (but make sure you drain it off first to keep the tartar sauce firm).
Shortcut for the lazy
Don’t feel like making this from scratch? No judgment here! Just head to the grocery store and pick up some plain 'ol tartar sauce. Plunk a spoonful (or two) of Pickle Dilly into the jar, give it a quick stir, and boom. Instant Fraktured Tartar.