This fast tartar sauce comes together in just 10 minutes and makes a great topping for simple sautéed fish fillets. Serve with toasted potato wedges and coleslaw.

EatingWell Test Kitchen


Recipe Summary

25 mins


Tartar Sauce


Instructions Checklist
  • To prepare tartar sauce: Combine mayonnaise, cornichon (or sour gherkin pickle), shallots, anchovy, capers, tarragon and parsley in a small bowl. Stir in lemon juice and pepper.

  • To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).

  • Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1 tablespoon sauce each.


Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.

Catfish: Look for U.S. farmed catfish--it's sustainably raised in non-polluting inland ponds and fed a mostly vegetarian diet.

Tilapia: U.S. farmed tilapia is the considered the best choice--it's raised in closed-farming systems that protect the surrounding environment. Central and South American tilapia is considered a good alternative. Avoid farmed tilapia from China and Taiwan--where the fish farming pollutes the surrounding environment.

Haddock (Scrod): To get the best choice for the environment, ask for U.S. Atlantic “hook-and-line-caught” haddock--this method causes the least damage to the sea floor and has the least by catch.

Nutrition Facts

204 calories; protein 13.3g 27% DV; carbohydrates 11.9g 4% DV; exchange other carbs 1; dietary fiber 0.3g 1% DV; sugars 0.9g; fat 11.1g 17% DV; saturated fat 2g 10% DV; cholesterol 47.2mg 16% DV; vitamin a iu 54.2IU 1% DV; vitamin c 0.6mg 1% DV; folate 39.8mcg 10% DV; calcium 13.9mg 1% DV; iron 0.8mg 4% DV; magnesium 18.9mg 7% DV; potassium 265mg 7% DV; sodium 543.8mg 22% DV; thiamin 0.1mg 10% DV.