No fish fry is complete without the perfect tartar sauce – and boy do I have you covered with this one. My Dill Pickle Tartar Sauce recipe is packed with tons of dill pickle flavor but only calls for 5 simple ingredients.
To me, dill pickles are a must in tartar sauce so I decided to amp up that pickle flavor and make it even more pickle-y by adding a whole cup of finely diced dill pickles. The result is a creamy tartar sauce that’s bursting with pickle flavor. It’s great with my Lemon Pepper Fried Catfish or any fried catfish, for that matter. Heck, it’s good with any fried fish at all. It’s even good on fish sticks, french fries, and hush puppies. Who am I kidding? This stuff is even good on potato chips! ????
A few things to note:
My recipe calls for grated onion, which I prefer, but finely minced onion will work as well. I grate my onion by cutting it into chunks and running it over a box grater. A small food chopper will work, too.
When it comes to that mayo base, y’all know that there’s only one brand of mayo at my house and that’s Duke’s.
This recipe benefits from some time in the fridge to let all the pickle and onion flavor combine with the mayo. An hour or so should be enough time; just be sure to stir it up well before you serve it. And if you use another brand of mayo, a little salt and pepper might be needed then as well.
This keeps for about a week in the fridge, but again make sure you stir it well before serving.
Try it with my Lemon Pepper Fried Catfish:
Dill Pickle Tartar Sauce
- 1 cup mayonnaise
- 1 cup finely chopped dill pickles, well drained
- 2 tablespoons grated onion
- 2 teaspoons dill pickle juice
- 1 teaspoon dijon mustard
- In a medium bowl, stir the ingredients together until well combined. Cover and store in the refrigerator for at least 1 hour to allow the flavors to develop. Keeps for about 1 week.