There’s something irresistible about a creamy tartar sauce that pairs beautifully with crispy fried fish.
Tangy, fresh, and full of flavor, this sauce is quick to make and elevates any seafood dish.
It’s versatile enough for dipping, spreading, or serving as a side condiment.
Why You’ll Love This Recipe
This tartar sauce is creamy, tangy, and perfectly balanced with fresh herbs.
It comes together in minutes with simple pantry and fridge staples.
The flavor develops even better after chilling, making it ideal for make-ahead prep.
It’s versatile—not just for fish, but also for sandwiches, fries, and more.
What You’ll Need (Ingredient Highlights)
Mayonnaise forms the creamy base of the sauce.
Dill pickles or relish and pickle juice add tang and crunch.
Capers bring briny, salty depth.
Fresh lemon juice brightens the flavors.
Dijon mustard provides a gentle kick and smooth sharpness.
Herbs like parsley or dill give freshness.
Pro Tips Before You Start
Chop pickles, capers, and onions finely for smooth consistency.
Go light on seasoning at first—pickles and capers already add salt.
Let the sauce chill for at least 30 minutes for the best flavor.
Adjust acidity and sweetness to your taste with lemon juice or sugar.
How to Make Tartar Sauce for Fish
Step 1 – Prep ingredients
Chop pickles, capers, and shallot or onion finely.
Step 2 – Whisk the base
In a bowl, whisk mayonnaise, lemon juice, Dijon mustard, pickle juice, and sugar (if using) until smooth.
Step 3 – Add mix-ins
Fold in chopped pickles, capers, and shallot. Stir in fresh parsley or dill.
Step 4 – Season
Add salt and black pepper to taste, starting lightly.
Step 5 – Adjust flavor
Taste and tweak with more mayo, lemon juice, or mustard as needed.
Step 6 – Chill
Cover and refrigerate for at least 30 minutes to let flavors meld.
Step 7 – Serve
Stir before serving with fish, sandwiches, or as a dip.
What to Serve Them With
Crispy fried fish or fish sticks.
Grilled or baked fish fillets.
Fish sandwiches, crab cakes, or shrimp.
As a dip for fries or roasted potatoes.
Variations / Substitutions
Swap dill pickles with sweet pickles for a milder flavor.
Use Greek yogurt for a lighter base.
Add a touch of hot sauce for heat.
Mix in chopped hard-boiled egg for extra richness.
Storage & Leftovers
Store in an airtight container in the fridge for up to 5 days.
Always stir before using as flavors may settle.
Do not freeze, as mayonnaise separates when thawed.
FAQs
Can I make tartar sauce without capers?
Yes, just add extra pickles for tang.
Can I use sweet relish instead of dill pickles?
Yes, but it will make the sauce sweeter.
How long should tartar sauce chill before serving?
At least 30 minutes, but an hour or overnight is best.
Can I make it healthier?
Yes, replace part of the mayo with Greek yogurt.
What if my sauce is too runny?
Add more mayonnaise to thicken it.
Can I prepare this ahead of time?
Yes, it tastes even better after chilling overnight.
Is Dijon mustard necessary?
It adds flavor, but you can leave it out or use yellow mustard.
Can I freeze tartar sauce?
No, mayonnaise separates when frozen.
Can I add more herbs?
Yes, chives or tarragon also work well.
What else can I serve it with besides fish?
It’s delicious with fries, roasted vegetables, or sandwiches.
Final Thoughts
Homemade tartar sauce is fresher, tastier, and more customizable than store-bought.
With just a few ingredients, you can whip up a sauce that turns any fish dish into a restaurant-quality meal.
Once you try this, you’ll never go back to bottled versions.
