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Re: Tartar sauce
[Re: M48scout]
#2613327
10/20/18 05:20 AM
10/20/18 05:20 AM
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Joined: Dec 2013
Posts: 23,180
Lickskillet, AL
Irishguy
a.k.a. Dingle Johnson
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a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 23,180
Lickskillet, AL
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Shrimp and oysters and fried clams = Cocktail sauce
Southern fried fish = Tarter sauce
Beer batter fried fish = Malt vinegar
Properly grilled, blackened or sautéed fish = Whatever sauce the chef serves with it. I agree with this with the addition that most properly seasoned fish doesn’t need a lot of sauce. I agree. I should have added that "When I do use sauce..." those are the sauces I use on what seafood.
Libertarian, Pro Life, Isolationist...
Let people be free, let people live, leave other countries alone.
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