Thanks to my Catholic upbringing, I’ll always associate
Friday with fish (and guilt, but mostly fish). It was usually a piece of fried
haddock, and as far as sauces go, you only had two choices: tartar or cocktail
Both go well with crispy, deep-fried seafood, but for more
delicate preparations, may I suggest this lovely Tarragon Walnut Brown Butter Sauce we posted back in 2009. I just love this simple sauce, and it couldn’t
be easier. If you haven’t already, I hope you give it a try soon. Enjoy!
Follow this link to read the original post, and get the ingredient amounts.
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