Zesty Cajun Tartar Sauce

I grew up in a house where weekends often smelled like frying oil, lemon, and a little spice in the air. My dad would spend the morning fishing, and by the afternoon, the kitchen would turn into a feast zone with fried catfish, hush puppies, and plenty of sauce to go around. This Cajun tartar sauce reminds me of those evenings on the back porch — it’s creamy, zesty, and has just the right amount of heat to make every bite sing.

This is my go-to sauce for any kind of fried seafood, but honestly, it’s so good that I’ve even used it as a spread on sandwiches and burgers when no one’s looking. Let’s get into it.

Why This Sauce Hits the Spot

There’s something special about homemade sauces. When you make it yourself, you control every detail — the heat, the tang, the creaminess.

• Tastes fresh and bold: No store-bought version comes close to that punch of fresh dill, spicy hot sauce, and crisp pickles.

• Easily customizable: If you like a light kick, just ease up on the cayenne. If you love to break a sweat, add a little extra.

• Perfect match for seafood: Golden fried fish and this creamy sauce are like old friends. It also works beautifully with crab cakes, hush puppies, and fish sandwiches.

I’ve lost count of how many times this sauce has stolen the show at family fish fries.

What Tartar Sauce Usually Is

Classic tartar sauce is a creamy mayo-based condiment with dill pickles or relish, capers, and sometimes a hint of lemon or mustard. It’s usually served with fried seafood, giving that perfect contrast of crisp coating and cool creaminess.

In this version, I gave it a Cajun personality — a bit more heat, a touch of hot sauce, and seasoning that wakes up the flavor of any seafood you pair it with. If classic tartar sauce is the calm one at the party, this Cajun version is the fun one that everyone gathers around.

Ingredients That Make It Special

Each ingredient here adds something unique, and I’ve learned a few tricks to make them shine.

• Mayonnaise – A good quality mayo makes a huge difference. It’s the base, so pick one with a smooth texture and rich flavor.

• Fresh dill and green onions – These give that bright, herby lift. If I’ve got parsley in the fridge, I throw that in too.

• Dill pickles – They bring crunch and tang. I prefer chopping whole pickles instead of using relish because it lets me control the flavor better.

• Capers – These little briny bursts make the sauce feel restaurant-quality. I usually blot them dry so the sauce doesn’t get runny.

• Hot sauce – A Louisiana-style vinegar hot sauce is my favorite here. It adds a quick kick without overpowering everything else.

• Cayenne pepper – Just enough to make you notice. Adjust it to your taste.

• Cajun seasoning – Every family down here has their favorite blend. Start with a small amount, then taste and build it up.

Step-by-Step – How I Make It at Home

STEP 1: CHOP

I start by finely chopping the pickles, capers, green onions, and dill. This is where patience pays off. The finer the chop, the smoother the sauce.

STEP 2: MIX

I whisk the mayonnaise in a bowl, then stir in all the chopped ingredients along with the hot sauce, Cajun seasoning, and cayenne. The aroma at this point already makes me hungry.

STEP 3: REST

This step is the secret. I let the sauce rest in the fridge for about an hour before serving. It gives the flavors time to mingle, and the sauce thickens a bit. It’s even better the next day.

Helpful Pointers from My Kitchen

• Give it chill time: Even 30 minutes in the fridge makes a difference. The flavors get bolder.

• Pat your pickles: If your pickles or capers are too wet, the sauce will end up watery. I blot them with a paper towel.

• Texture matters: I prefer mine with little crunchy bits, but if you want it smooth, a few pulses in the food processor does the trick.

• Taste as you go: Cajun seasoning blends can vary a lot in saltiness. Add a little, taste, then adjust.

Making It Ahead and Storing It Right

This sauce fits right into any meal prep routine.

• Storage: Keep it in an airtight container in the fridge. It stays fresh for about a week.

• Make ahead: I often make it the night before a fish fry. It tastes even better the next day.

• Do not freeze: Freezing mayo-based sauces ruins the texture, and no one wants that.

Ways I Love Serving This Sauce

This sauce doesn’t just sit quietly on the side of the plate — it makes everything better.

• Fried fish

• Crab cakes

• Fried green tomatoes

• Fish sandwiches

• Salmon cakes

• Hush puppies

• Chicken fingers or fish sticks

I’ve even drizzled it over a blackened salmon bowl once, and it was a hit.

Frequently Asked Questions

Can I freeze Cajun tartar sauce?
No. Mayo doesn’t freeze well — the texture splits once thawed, and the sauce loses its creamy consistency.

Does tartar sauce have dairy in it?
No, classic tartar sauce doesn’t have dairy. It’s mayo-based. But always check if you’re adding any extra ingredients like sour cream.

Can I make it less spicy?
Yes. Just use less cayenne or skip the hot sauce. It’ll still be delicious.

What if I don’t have capers?
You can skip them or add extra pickles. Capers add brininess, but they’re not a deal breaker.

Continue to Content

Yield: 8

Zesty Cajun Tartar Sauce

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This Cajun Tartar Sauce is creamy, tangy, and full of bold Southern flavor.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• ½ cup mayonnaise
• 3 tablespoons finely chopped dill pickles
• 1 tablespoon finely chopped green onion
• 1 tablespoon finely chopped nonpareil capers
• 1 teaspoon finely chopped fresh dill
• 1 teaspoon vinegar-based hot sauce (Louisiana-style)
• ⅛–½ teaspoon cayenne pepper
• Cajun seasoning or salt and black pepper, to taste

Instructions

1. Finely chop the pickles, green onion, capers, and dill to release their flavor.
2. In a small bowl, combine all the ingredients and mix until the sauce is smooth and evenly blended.
3. Cover and refrigerate for at least 30 minutes to 1 hour before serving to allow the flavors to meld.

Notes

• If you like extra brightness, a squeeze of fresh lemon juice works beautifully.
• Store leftovers in an airtight container in the fridge for up to 1 week.
• Do not freeze—mayonnaise-based sauces don’t thaw well and can separate.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 97Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 6mgSodium 638mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

There’s something comforting about a sauce that reminds you of home. This Cajun tartar sauce does exactly that for me — it brings back summer evenings, fresh fish straight from the river, and the sound of laughter on the porch.

Whether you’re frying up fish for a crowd or making a quick weeknight meal, this sauce is the little extra that makes it feel special. If you keep a jar of this in the fridge, you’ll always have a way to add a touch of Louisiana to your plate.

Also try these Catfish recipes:-

• Fried Catfish Fingers
• Smoked Catfish Dip
• Catfish Curry Recipe with Coconut Milk