Fish and Chips Night

greeting card by Delphine Jones, fabric

Tonight is our friends annual Fish and Chips Night. Our friend Matt is lucky enough to go on an Alaskan fishing trip with his dad each year. He brings back loads of halibut and what better way to eat it than deep fried? Since we're the only friends with a deep fryer, we're always first to get invited. Yay! Last year was the first time we mixed it up with different tartar sauces. Basically any herb that was growing in our garden got sacrificed into a sauce. Here are the recipes I'm thinking of making for the tartar sauces. My mouth is already watering...

Dill Tartar Sauce

Ingredients:

1 cup mayonnaise

1 Tbsp lemon juice

1 large dill pickle (grandma william's brand preferable), cut into pieces

1/4 small onion

1 Tbsp capers, drained

1 Tbsp dill, finely chopped

1 tsp chives, snipped

Directions:

Put all of the ingredients into a blender and blend until chopped. Chill. Makes 2 cups.

Basil Tartar Sauce

Ingredients:

1/2 cup Mayonnaise

1 Tbsp finely chopped Onion

1 Tbsp chopped fresh Basil

2 tsp chopped Capers

1/4 tsp grated Lemon Peel

1/4 cup parmesan cheese

pinch of kosher salt

Directions:

Combine all ingredients in small bowl. Cover and refrigerate. Makes 1/2 cup.

Cajun Tartar Sauce

1 cup mayonnaise

1/4 cup sweet pickle relish

1/4 cup celery

2 Tbsp capers, rinsed, drained, and chopped

1 Tbsp fresh lemon juice

1 Tbsp prepared horseradish

2 tsp hot sauce (or more if you want it really spicy)

2 tsp Cajun seasoning

Directions:

Combine all ingredients in small bowl. Cover and refrigerate.

Cilantro Jalapeno Tartar Sauce

1/2 cup mayonnaise

1/4 cup cilantro leaves, chopped

1 Tbsp lime juice

1 tsp capers

1 tsp chopped green onion

1 Tbsp jalapeno peppers, chopped

Zest of 1/2 lime

pinch of kosher salt

Directions:

Put all of the ingredients into a blender and blend until chopped. Chill.