Duke’s Tidewater Tartar Sauce, 1 Gallon, 4 Per Case

Seafood pairing: Serve alongside fried fish, shrimp, crab cakes, or oysters for a classic coastal condiment.
Sandwich spread: Use as a creamy spread on fish sandwiches, po’boys, or fried clams rolls.
Dipping sauce: Offer as a dip for fried calamari, fish sticks, hush puppies, or onion rings.
Catering and events: Stock buffet lines or seafood boils with gallon jugs for high-volume service.

Who Would Benefit

• Restaurants and seafood shacks serving fried or baked fish plates
• Caterers running large events, fish fries, or oyster roasts
• Food trucks specializing in fish sandwiches, po’boys, or baskets
• Institutional kitchens needing bulk condiment portions
• Home cooks who frequently prepare seafood and want a staple sauce on hand

Product Highlights

• Duke’s Tidewater recipe with a tangy, creamy profile built for seafood
• 1 gallon jug size for high-volume kitchens and foodservice use
• 4 jugs per case ensures steady supply for busy service periods
• Ready to serve; no mixing or prep required

Yummy Recipes

Classic Fried Fish Sandwich

Ingredients:

• 4 white fish fillets (cod, haddock, or tilapia), 6 oz each
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 4 brioche buns
• 1/2 cup Duke’s Tidewater Tartar Sauce
• Shredded lettuce and dill pickle slices for topping
• Vegetable oil for frying

Instructions:

1. Soak fish fillets in buttermilk for 15 minutes.
2. Combine cornmeal, flour, paprika, garlic powder, salt, and pepper in a shallow dish.
3. Dredge each fillet in the seasoned cornmeal mixture, pressing to coat evenly.
4. Heat oil to 350°F in a deep fryer or heavy pot; fry fillets 4 to 5 minutes per side until golden and the internal temperature reaches 145°F.
5. Drain on a wire rack; spread Duke’s Tidewater Tartar Sauce generously on both bun halves.
6. Assemble with fish, lettuce, and pickle slices.

Time: 15 minutes prep, 10 minutes cook.

Crab Cake Platter with Tartar Drizzle

Ingredients:

• 1 lb lump crab meat, picked clean of shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 egg, beaten
• 1 tsp Old Bay seasoning
• 2 tbsp chopped fresh parsley
• 3/4 cup Duke’s Tidewater Tartar Sauce
• Lemon wedges and coleslaw for serving
• 2 tbsp butter for pan-frying

Instructions:

1. Gently fold crab meat, panko, mayonnaise, mustard, egg, Old Bay, and parsley together; form into 6 patties.
2. Refrigerate patties 20 minutes to firm up.
3. Heat butter in a skillet over medium heat; cook crab cakes 3 to 4 minutes per side until golden and heated through to 145°F internally.
4. Plate crab cakes over coleslaw; spoon Duke’s Tidewater Tartar Sauce across each cake.
5. Serve with lemon wedges.

Time: 20 minutes prep, 10 minutes chill, 8 minutes cook.

Crispy Baked Shrimp with Tartar Dipping Sauce

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup panko breadcrumbs
• 1/2 cup flour
• 2 eggs, beaten
• 1 tsp seafood seasoning
• 1/2 cup Duke’s Tidewater Tartar Sauce
• Cooking spray

Instructions:

1. Preheat oven to 425°F; line a baking sheet with foil and coat with cooking spray.
2. Season shrimp with seafood seasoning.
3. Dredge shrimp in flour, dip in beaten egg, then coat in panko, pressing to adhere.
4. Arrange on the prepared sheet; spray tops lightly with cooking spray.
5. Bake 10 to 12 minutes until golden and shrimp reach 145°F internally.
6. Serve hot with Duke’s Tidewater Tartar Sauce for dipping.

Time: 10 minutes prep, 12 minutes cook.