Our Italian tartar sauce is a great compliment to baccala fritters or most any fried dish. Moreover, you could use the sauce alongside eggplant, potato croquettes, zucchini flower fritters, etc. Italian tartar sauce is comprised of traditional ingredients with the addition of anchovy, capers, etc.
We like to make a large batch of Italian tartar sauce and keep in the fridge for impromptu dinner parties featuring baked, and breaded, fish such as flounder, it even works great spread on bread for a lovely sandwich looking for something beyond plain mayonnaise. Mayonnaise, traditionally, hasn’t been used much in Italian cooking, but it is appearing in Italy more and more. We don’t use mayonnaise very much in our daily cooking, but it is one of those food world wonders.
- Handful of rough chopped capers
- 2 tablespoons of chopped gherkins
- 1 tablespoon of anchovy paste or one anchovy cured in olive oil finely diced
- 2 cloves of garlic finely minced
- Kosher salt and freshly ground black pepper to taste
- 1.5 cups of mayonnaise
- 2 tablespoons of lemon juice
- Finely chopped fresh parsley
- Whisk together all ingredients in a bowl and let mixture sit over night.