Sauce for fried fish

To begin with, wash the dill twigs under the tap with cold water and dry them, spreading them out on a paper towel so that they dry out. After the greens dry out and the paper towel absorbs excess water, it is necessary to cut off the rough stems, and finely chop the fluffy part of the greens. Put aside. Dill will be needed a little later.

Pickle pickle out of the brine and shake off excess moisture. Then cut off small edges from it, and cut the rest very finely into cubes. You can also grate a cucumber on a coarse grater. The main thing is to grind it to a very fine state so that its structure can barely be guessed in the finished sauce. Its main advantage is its unique salty taste, which will give a zest to the future sauce.

Peel the garlic, disassemble into cloves, rinse and pass through a special garlic press.

After all the necessary products are prepared, you can start directly cooking the sauce itself. To do this, mix all the ingredients together. Put mayonnaise of any fat content in a bowl (you can use homemade mayonnaise), ketchup and a little mustard (we take any to your liking). Mix it up. Then add chopped garlic and pickled cucumber. Pour finely chopped dill.

For an even more piquant taste, add a little freshly squeezed lemon juice and a couple of drops of hot tabasco sauce to the sauce.

Then all the ingredients of the sauce must be mixed into one common white mass of homogeneous consistency. In the finished sauce, only small pieces of pickles and dill greens should be felt. For the best result, the sauce can be mixed with a blender.

After all the ingredients are mixed, the sauce should be cooled for a couple of hours in the refrigerator and then you can serve it to the table. It goes perfectly with fried fish!

Bon appetit!