Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week, Pêche Seafood Grill’s
Chef de Cuisine Nicole Mills shares their tartar sauce recipe. A perfect pair for any of the recipes we’ve shared so far.
1 quart mayonnaise
¼ cup malt vinegar
¼ cup bread and butter pickles, chopped
½ cup jalapeno, minced
1 tablespoon horseradish
1 tablespoon garlic, minced
¼ cup onion, minced
½ teaspoons cayenne
1 Tablespoon salt
In a mixing bowl, combine all the ingredients together and mix with a whisk until fully incorporated. Taste.
This recipe is part of Fish Fry Fridays to benefit Hospitality Cares. If you don’t feel like cooking at home, consider visiting one of the Fish Fry Friday participating restaurants. Each restaurant will donate $1 per fish fry entrée sold each week. To see a full listing of participating restaurants please visit www.FishFryFriday.org.