Seafood may not be barbecue but a good fish fry outdoors with friends comes pretty close.
Seafood and barbecue both share some room on the plate for hush puppies (grab our free Sauces and Sides book for a solid hush puppy recipe). Not sure how hush puppies ever got into the barbecue category but I think it has to do with Jamaican festival).
Also barbecue and seafood are almost always served with a few sauces. Lately I’ve been feeling cheated at a few seafood houses for being stingy with the Tartar sauce so below (and in the video) are a few quick recipes so you can make cocktail sauce and Tartar Sauce in the comfort of your own home. The video also features a visit to one of my two favorite seafood shacks of all time: Bowen’s Island. The other is Tybee Island’s Crab Shack. Neither has ever short changed me on Tartar sauce.
- Combine your favorite Ketchup with horseradish to taste.
- Dash of worchestichire (optional)
- Dash of hotsauce (optionall)
- 1 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon minced onion
- 1 teaspoon yellow mustard
- 2 tablespoons lemon juice
- salt and pepper to taste
- Combine all ingredients in a small bowl and mix thoroughly.
- Allow mixture to set in refrigerator for at least an hour before serving.
[…] In coastal America friends gather during the “R” months and shake off a bit of a winter chill over a steaming hot table of oysters. Nothing fancy. It’s just oysters (sometimes a bit of grit and mud if you’re really authentic) some hot sauce, saltines, and cocktail sauce. […]