Updated Sunday, April 21st, 2002
Yield: 3/4 cup of sauce
Tartar sauce, the necessary accompaniment to fried fish and shellfish, is also delicious with things like grilled eggplant and zucchini fritters. This recipe is from Chickie Angelakis, proprietor of the Clam Box, a mecca of fried clamdom located in Ipswich, Massachusetts. Cooks there use sweet Spanish onions to make their fried onion rings, and the thick, tasty (but un-fryable) centers go into the tartar sauce.
Combine all ingredients.
In this issue: Summer Off the Beaten Path
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