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Sauce for Fried Fish

A wonderful complement to fish and more! This sauce for fried fish, made with this simple recipe, comes out very delicate and fresh-tasting. Pickles give it a little zing and garlic adds some heat. You can store this sauce in an airtight container in the refrigerator for 3–4 days from the day you make it.

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Fried fish sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 2 g
Fats 82 % 32 g
Carbohydrates 13 % 5 g
310 kcal
GI: 75 / 25 / 0
  • Start by rinsing the dill sprigs under cold tap water and laying them out on a paper towel to dry. Once the herbs have dried and the towel has soaked up the excess water, cut off the tough stems and finely chop the feathery part. Set it aside — you'll need the dill a little later. Take the pickle out of the brine and shake off the excess moisture. Trim off the small ends, then dice the rest very finely. You can also grate the pickle on a coarse grater. The main thing is to chop it very fine, so its texture is barely noticeable in the finished sauce. Its main virtue is its distinctive salty flavor, which gives the future sauce its special touch. Peel the garlic, break it into cloves, rinse, and press it through a garlic press. Once all the ingredients are ready, you can start making the sauce itself. Mix everything together: put mayonnaise of any fat content (homemade works too), ketchup, and a little mustard (any kind you like) in a bowl. Mix. Then add the chopped garlic and pickle. Stir in the finely chopped dill. For an even zestier flavor, add a little freshly squeezed lemon juice and a couple of drops of hot Tabasco sauce. Then mix all the ingredients into one smooth, uniform white sauce. In the finished sauce, you should feel only small bits of pickle and dill. For the best result, you can blend the sauce. Once everything is combined, chill the sauce in the refrigerator for a couple of hours and then serve. It pairs perfectly with fried fish!
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Fresh dill - 38  kcal/100g
  • Table mustard - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Salad mayonnaise 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provençal mayonnaise - 624  kcal/100g
  • Provençal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Pickles - 11  kcal/100g
  • Ketchup - 93  kcal/100g
  • Tabasco sauce - 12  kcal/100g

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