Coleslaw, tarter sauce and cocktail sauce: Fish and chips essentials

While quality fish fillets and fresh potatoes are the key ingredients to “fish and chips,” a good side of coleslaw and generous amounts of homemade tarter and cocktail sauce are essential to completing a fish dinner.

Coleslaw, a popular dish with early American settlers in New England, is a staple at fish and chip restaurants. There are two common recipes for coleslaw when served with fish, and both are delicious.

Capt. Mike Brouillette, who owns and operates the Papa B, has a tasty vinegar and oil-based coleslaw he perfected when he ran a barbecue catering business before he jumped full-time into the charter boat industry. Mike combines shredded cabbage with red wine vinegar, olive oil, garlic salt, oregano and black pepper. Delicious with fish and chips, Mike’s recipe also goes great with barbecued chicken and tri-tip.

Capt. Mike’s Coleslaw

2 1/2 cups shredded cabbage

2 tablespoons olive oil

2 teaspoons red wine vinegar

1 teaspoon dried oregano

1/2 teaspoon garlic salt

1/4 teaspoon pepper

Simply mix the ingredients and serve immediately. While some coleslaw recipes taste even better when prepared well in advance, the vinegar-based recipe is best served within minutes after it is prepared.

Another popular coleslaw recipe includes a combination of cabbage, carrots, onion, mayonnaise and buttermilk. The favorite coleslaw recipe of Capt. Andy’s wife, Sarah, tastes best when prepared several hours before dinner so it has time to soak up the flavors of its numerous ingredients.

Traditional Coleslaw

4 cups finely chopped cabbage

2 tablespoons finely chopped carrot

1 tablespoon finely chopped yellow onion

1/4 cup mayonnaise

2 tablespoons sugar

2 tablespoons milk

2 tablespoons buttermilk

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

1/4 teaspoon salt

ground pepper, to taste

Mix the ingredients in a large bowl, cover and refrigerate for at least 6 hours. Tastes even better when refrigerated overnight. Stir a few times, if possible.

Capt. Andy’s homemade tarter sauce is much more delicious than any store-bought sauce, and is quick and easy to make.

Tarter Sauce

3/4 cup mayonnaise

1/2 cup finely chopped dill pickle, or dill pickle relish

1/4 cup finely chopped white or yellow onion

2 teaspoons chopped capers

2 teaspoons Dijon mustard

2 teaspoons lemon juice

salt and pepper to taste

Combine the ingredients in a bowl and stir well.

Cocktail Sauce

Mix 1/2 cup ketchup with 1 teaspoon extra hot horseradish (ground horseradish, not creamy horseradish sauce). Add salt, pepper and several squeezes of lemon juice. Mix well. For hotter cocktail sauce, add a little more horseradish.

To catch a limit of rockfish, lingcod or halibut to go with these great coleslaw and tarter and cocktail sauce recipes, visit www.brookingsfishing.com for fishing charter information.