This delicious homemade tartar sauce is supper club worthy yet easy to make. It is creamy, laced with dill, and has just the right amount of briny tang from capers, cornichons, and lemon juice. It’s the perfect accompaniment to beer-battered fish.
Friday Night Fish Fry
It’s Friday night: do you know where your fish fry is? It’s a Wisconsin culinary tradition that seems totally normal to people who grew up here, but may seem a bit random to visitors and transplants.
Fish fries come in all sorts. You may find cod, haddock, walleye, and lake perch if you’re lucky. Beer-battered, lightly breaded, seasoned, or not. Often the fish comes with coleslaw and fries or a baked potato on the side – though some purists (like myself ; ) insist on potato pancakes.
You can also find a basket of individually-wrapped crackers to choose from with a side of creamy butter pats to get you started. Some supper clubs serve rye bread or old-fashioned rye rolls with their fish fry. You can even find the rare hush puppy served at some Wisconsin Supper Clubs.
Fish Fry is a Wisconsin Tradition. Make it at home for an extra special treat.
- ½ cup Mayonnaise
- 2 tbsp cornichons roughly chopped with their juice
- 1 tbsp capers chopped
- 1 tbsp lemon juice fresh - more if needed
- ¾ tsp Worcestershire sauce
- 1 tsp dried dill or 1 tbsp chopped fresh
- Kosher Salt to taste
- Black pepper freshly ground to taste
- Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
- Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.