Forget About Tartar Sauce On Fish Sandwiches – Use This Condiment Instead

Sometimes the classics need a little shake-up. Sure, tartar sauce has held the fish sandwich throne for ages. But what if the secret to a next-level bite isn't hiding in a pickle jar? There's another creamy condiment that adds depth and sophistication. And at the same time, it allows the delicate flavor of the fish to shine through. 

Meet aioli, the ancient sauce that comes alive with just a few kitchen staples. Unlike tartar sauce, which leans briny and chunky with pickles and capers, aioli is rich and aromatic. It only takes about five minutes to whip up your own homemade aioli. All you need are egg yolks, garlic, lemon juice, a few seasonings, and a mix of grapeseed and olive oil.  Blend it all together until thick and creamy, like mayonnaise. Let it rest for an hour before serving to allow the ingredients to mellow and come together. The garlic cuts through the oiliness of fried fish, while the lemon brightens each bite.

Throughout Mediterranean cooking, you'll find different varieties of aioli paired with fish and seafood alike. It's a timeless combo that deserves a spot in your kitchen too. One taste, and you'll understand why this old-world classic should be the new sauce for your next fish sandwich.

Once you've mastered your aioli, the fun really begins. Think of it as your secret weapon for upgrading just about any fish sammy. Take a Cajun-inspired catfish sandwich, for example. It's usually topped with crunchy coleslaw and a spicy remoulade. Swapping that remoulade for aioli gives you a cleaner, zestier flavor. Even salmon sliders topped with avocado crema can benefit from the swap. Aioli adds the same creamy texture, but with a tangy edge that complements the buttery flavor of the salmon. In short, it just makes sense. 

Aioli enhances without overwhelming. But why stop experimenting here? There are so many more ways to dress up your fish sandwich than with tartar sauce. 

Beyond aioli, you can venture into dill yogurt sauce, a cool and refined mix that pairs beautifully with grilled or baked white fish. Or go bold with harissa. The North African chili paste brings smoky heat and spice, perfect for crispy or blackened fillets.

Each of these alternatives has its own personality — light and herby, or fiery and robust.  Together, they invite you to rethink what a fish sandwich can be. Whether you're spreading aioli on a beer-battered cod roll or experimenting with yogurt and spice, the takeaway is clear. Tartar sauce isn't your only option. Try one, try them all, and don't be surprised if your fish sandwiches never go back to normal again.