Ranch Tartar Sauce Recipes

Steps:

• Take 1 tbls. dressing mix from the packet and blend with the mayonnaise, sour cream and pickle relish.
• Chill 1 hour. Makes about 1 cup. Enjoy!

Steps:

• In a medium bowl, combine mayo, mustard, lemon juice, pickles, parsley, capers and chopped egg. Stir to combine and season with salt, pepper and paprika.

Steps:

• Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

Steps:

• To make sauce, in a small bowl, combine sour cream, pickles, and 2 tablespoons of the Ranch dressing mix; cover and refrigerate. Prepare frozen shoestring fries according to package directions. Meanwhile, on large plate, combine bread crumbs and remaining salad dressing mix. Dip fillets in egg, then coat with bread crumb mixture. Fry fillets in 3 tablespoons of oil until golden. (Add more oil to pan if necessary to prevent sticking.) Serve fish fillets with shoestring fries and chilled tartar sauce. Garnish with lemon wedges.

Steps:

• Heat oven to 450°. Line rectangular pan, 13x9x2 inches, with aluminum foil; spray foil with cooking spray. Mix dressing mix (dry) and crackers in shallow bowl. Mix butter and lemon juice in another shallow bowl.
• Cut fish into 4 serving pieces. Dip fish into butter, then coat with cracker mixture. Place in pan.
• Bake uncovered 10 to 15 minutes or until fish flakes easily with fork. While fish is baking, mix tartar sauce, parsley and lemon peel. Serve tartar sauce with fish.

Steps:

• Stir the mayonnaise, relish, mustard, and lemon juice together in a bowl.

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving.

Steps:

• For the tartar sauce: Stir all ingredients well in medium bowl, cover and chill.
• For the catfish: Cut catfish into large bite-sized pieces ( 1 1/2 x 1 1/2 inches). In one pie dish, combine flour, breadcrumbs, cornmeal, dip mix, salt, cayenne and pepper. In second pie dish, whisk buttermilk with sriracha sauce. Set a cooling rack over one baking sheet. Line a second one with newspaper.
• Heat oil in deep pot or dutch oven to 375 degrees. Adjust flame to keep at correct temperature.
• Toss each catfish nugget into the buttermilk mixture with a fork, rest on fork over dish and let excess drip away, toss into flour mixture and coat, tossing with other hand. Place onto cooling rack to dry. (Double-dip if you prefer more breading.) Let all dry and rest for about 5 minutes before frying.
• Fry a "test piece" for about 3-5 minutes til golden and fish is done in the middle. (Flakes when broken in half.) *Write down the time so you know how long to fry the rest. *This depends on what oil you are using, how hot your oil is and how thick your catfish fillets are. Every fish varies just a bit. ;) Fry about 8-10 pieces at a time *not overcrowding*. Place cooked fish onto newspaper-lined baking sheet as you go. (Keep warm in low oven if desired.) Serve just as is or transfer to a platter. Eat hot and enjoy with tartar sauce and lemon wedges!