RE:Pepop/Tarter Sauce recipe
1 TBS lemon juice
1 Cup mayonaise
1 TBS Capers chop fine
1 TBS onion chop fine
1 tsp garlic chop fine
1/2 tsp salt
1/4 cup dill pickle, chop fine
1/4 cup sweet pickle chop fine
1 tsp or more fresh dill (add more to taste)chop fine
a little cyanne pepper to taste
mix all together, store in jar w/lid

Pepop, I will try your recipe; it sounds really good....I guess I am lazy on tartar sauce... hellmans mayo, best maid sweet pickle relish, dash of garlic powder, splash of lemon juice, and a sprinkle of black pepper, never any gripes (doesn't take much to beat jar sauce)...actually, this is our family recipe....cause its quick and good....frankly, though yours sounds much better.

RE:Pepop/Tarter Sauce recipe
1 TBS lemon juice
1 Cup mayonaise
1 TBS Capers chop fine
1 TBS onion chop fine
1 tsp garlic chop fine
1/2 tsp salt
1/4 cup dill pickle, chop fine
1/4 cup sweet pickle chop fine
1 tsp or more fresh dill (add more to taste)chop fine
a little cyanne pepper to taste
mix all together, store in jar w/lid

Cut the onions thin, not thick! Try the first one's out of the grease...if they don't taste salty...add more salt ..to the flour and mix it up....I usually add salt, shake it up, wet my finger stick it in the flour...if what sticks to my finger is salty to taste it will be about right when cooked...if your finished onion ring is too salty to eat add another cup of flour, shake it up, and dip in some more rings...after a little practice you will get it right every time...and everyone will brag on your rings...I cook on electric heat setting at seven, an cook them in peanut oil exclusively...WARNING rings cook quickly, do not walk away while cooking them and turn them over with a fork about half way through (30 seconds or so)...if they are golden brown...you cooked them too long...a ring is done before you realize it....good cooking!!!!

Bout to try this out RIGHT now!

Ok, I did not like the gumbo, much...I only had three servings...Yeee

Put some of the leftover crappie from this recipe, some extra shrimp, a little dab of sausage into some gumbo fix ins....have to say, sac-o-lait w/shrimp gumbo is quite tasty...Gonna try crappie and egg burritos in the am...i have a feeling, I'm seriously gonna enjoy them!!

I think i am gonna try this on chicken tenders and see how it comes out.

my wife cooked up some slabs tonite with your recipe using blue moon beer...very good! thanks!

Thanks tenn

If you have ever had Chili's Chicken Crispers.. This is the very close to the recipe only better because you can make them CRISPY!

Cooked up some fresh crappie the other night using an old recipe...my son, looked up and said "did you make any with that batter on them"...I said no, to which he replied, could you make that kind next time? What could I say but "SURE THING"....Just thought you might like to know!

just a tip on the tenders.I use boneless skinless chicken breast for these.Boil the chicken first for about 10-15 minutes until fork tender.Slice into strips,batter and fry,Chicken cooks a lot slower then fish.The batter will normally overcook before the chicken is done.

To each their own but i don't feel that boiling the chicken is needed at all. I use the same Boneless chicken breast and cut them to Tender size. These turned out Perfect.. Cooked at 350-375. Just dont make HUGE tenders.

Here is a Honey Mustard recipe that goes very well with these.

Chili's Honey Mustard

Ingredients:

Yield:

1.5 Cups.

1/2 cup Grey Poupon mustard (must be a Dijon mustard, no French's)
1/2 cup mayonnaise
1/2 cup honey

Directions:

1
Mix well and chill for two hours before serving. Stir again before serving.
2
Enjoy!

I like it somewhat.