Besides Rice/water What Goes Good With Fish Sticks With Or Without Tartar Sauce

What else is tartar sauce good for other than fish?

I actually put it on everything during my semester abroad in Czechia. The first reason because I just discovered that jar of awesomeness for the first time. And it tasted (still tastes) super good!I put it on sausages, beef patties, pan-fried chicken, salad, McDonald’s or KFC fried chicken, fries, green beans, (discounted) salmon(!), and well, basically anything savory. LOL. Please, don’t judge me. Cheap college student trying to make everything tasty with very little money.

What sauce can I use for fish besides tartar sauce?

Without going to lengths you could just use ketchup like a lot of people!But let’s not assume you are talking about fried fish even though you have stated the best accompaniment to fried fish, so let’s start on all the classical french sauces that could accompany a beautiful piece of poached fish.Well there’s the first many British use which is known in french as mornay, bascally its a cheese sauce, which is based on the basic bechemal sauce, where as the other french ones to suggest alot are made from a veloute sauce or this first one here which is a reduction of butter wine and vinegar .Berry blanc (butter sauce)And here are a few veloute based onesBercy (basic voloute , and a reduction of wine and chopped shallots)Normandy (Normandy sauce is a classical sauce for fish and seafood made by flavoring a fish veloute with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison.Duglare ( this sauce is another veloute reduction with wine, and chopped Concasse of tomato)But let’s say you were going to town on a classic salmon fish dish which let’s be honest a lot of people can’t get passedHollandaise. With this you can easily have salmon grilled or poached and accompanying either asparagus or broccoli, with either of these the hollandiase goes perfectly too.If your not to struck on the more direct taste of Hollandaise (btw when it’s done properly you barely taste the vinegar in it) you can change it and make it a milanaise sauce which can be done by adding some whipped cream and it makes it more light and airy!Anyway I think I have rambled on a bit to long so most importantly enjoy your cooking and always experiment, after all variety is one of the spices of life

What are some good fish recipes with sauces?

A great fish recipe I’ve recently come across is this red snapper recipe. As for the sauce, the one that goes in this recipe is the Romesco sauce. I’m pretty much in love with it and it’s more or less my favorite sauce out of aaaall the sauces of the world. Well, again, more or less.“Red Snapper recipe with Romesco sauce is the perfect impressive dinner ready in 30 minutes. Bread and pan seared red snapper fillets are topped with a smoky and rich roasted red pepper almond sauce. Top with slivered basil for an epic meal. “And yes, it is really THAT ( epic ) good.Ingredients used -4 red snapper fish fillets (or other white fish)1 egg, lightly beaten1/2 cup gluten free panko breadcrumbs (or gluten free flour with spices mixed in)1 tablespoon olive oil (for cooking the fish)salt/pepper to tasteFor the Romesco Sauce:1/4 cup toasted sliced almonds1/2 cup roasted red peppers1 teaspoon red wine vinegar (or apple cider vinegar)1 small clove garlic, minced1 tablespoon extra virgin olive oil2 teaspoons tahini (optional)1/2 teaspoon smoked paprika (optional)1/2 teaspoon saltfor garnish : slivered basil, toasted sliced almonds and thinly sliced roasted red peppersAnd instructions can be found here.

What are some good side dishes to accompany beef stew?

I would go for braised red cabbage, horseradish or wholegrain mustard mash potatoes (seasoned properly). And some still crunchy fresh fine beans. Perfect winter dish. For the beef I would use shin for sure.

What is the best side dish with fish for dinner?

Fish and chips come to mind along with mac & cheese, but why not make this healthier?Bake the fish using any method other than fried to eliminate some of the calories. Serve wedges of (washed) lemon to squeeze on this entree. After I apply the lemon, I pop the used wedge into a container of water. It’s always healthy to get more water into your diet.Think color in your meal plan/s regardless of the entree; greens of any sort, salads of most sorts and how about gingered carrots or (triple) succotash (available in the canned goods aisle), perhaps baby Lima beans or breaded tomatoes to finally add whole wheat breads (garlic flavored).Keeping the ‘put color into your menu’ concept in mind, one can up the ante of eating healthier. White foods, think about it. Starchy and oh so yummy; LOL!!!I like raw cauliflower and it’s a white food but I like to mix it with raw broccoli, season with garlic, S & P, a light evoo (extra virgin olive oil) or mayo, toss then refrigerate till cool to serve with the above.Hot and cold foods together tempts the palate, of course as well as eating raw foods that aren’t cooked to mush is good for the digestive system.