Source: Grosse Pointe News Online

Tartar sauce made from scratch
A la Annie

by Annie Rouleau-Scheriff

August 16, 2012

In the midst of all the “false fish” news that’s been swimming lately, it was quite relieving to know the bag of perch my gal pal, Gail, shared with me was actually lake perch — from the lake. This real deal treat called for a tartar sauce made from scratch, so I called upon my husband, Tony, who makes all my sauces homemade. His way.

Tony’s Tarter Sauce

(adapted from the

Professional Chef)

2 cups mayonnaise

3/4 cup finely chopped sweet gherkins (pickles)

1 hard cooked egg, finely chopped

1 tablespoon capers

1/8 teaspoon white pepper

1/4 teaspoon Worcestershire sauce

2 drops red hot sauce

In a medium bowl combine all of the above ingredients. Taste and season with salt or more pepper, Worcestershire or pepper sauce if needed. Chill in the refrigerator until ready to serve.

Try this flavorful sauce and you’ll never buy the stuff in a jar again.

To cook the perch I dredged it through seasoned flour (salt, pepper, paprika, dried parsley and a pinch of cayenne) than pan fried it in vegetable oil to a crisp golden brown.