The Tartar Sauce Alternative You Should Try The Next Time You Make Fish

Due to its rich creaminess and bright acidity, tartar sauce pairs extremely well with fried fish, but this classic choice is not the only dip that brings those flavors to the party. You can doctor up store-bought mayonnaise — which typically makes up the creamy base of homemade tartar sauce — and take the flavor profile in a distinct, but equally satisfying, direction. Food Republic got a formula for a fish fry-worthy sauce from Joe Gurrera, Owner and Fishmonger at Citarella and author of "Joe Knows Fish." 

When you're tired of tartar, "A creamy dill sauce made with scallions, dill, and parsley is a great option," Gurrera said. The bright herbs and allium zing add what he described as "a fresh, herbaceous flavor" that perfectly complements the rich fried seafood.

If you don't have all the aforementioned ingredients on hand, you can use whatever combination of herbs you like, such as basil, cilantro, tarragon, mint, or fennel fronds. Meanwhile, shallots, red onion, or chives can totally stand in for scallions. For a zippier take, consider adding in a squeeze of lemon juice or splash of white wine vinegar. You can even use the ingredients Gurrera suggested to upgrade tartar sauce, if you want to keep the classic pickled flavor but incorporate some more freshness.

While mayo-based sauces tend to be the go-to for fish, Joe Gurrera has another option for the mayo haters among us: aioli. Yes, in many cases the word aioli is used to refer to mayo doctored up with herbs and spices, but the original condiment actually contains nothing more than olive oil and garlic. When the oil is slowly incorporated into the mashed garlic, it creates a creamy, pungent, and delicious emulsion. Lebanese toum is another great mayo-free option. Also made with an oil and fresh garlic base, toum calls for fresh lemon juice for even more brightness.

There are also versions of aioli that straddle the line between mayo and a fresh alternative, like this classic homemade aioli recipe. It is heavy on the garlic, lemon, and olive oil, but it also incorporates eggs for stability, creaminess, and balance. While still technically a type of flavored mayonnaise, a luscious sauce like this aioli is sure to win over even the staunchest mayo skeptics when it is served with delicious, crunchy, golden fish.