Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I have found that fish sticks and potatoes/pasta, which I like to eat because it's fast and easy to make, is kind of dry.

Does anyone have any good tips on some sauce that would go well with this kind of food?

share|improve this question
    
Questions calling for a "list of X" should be created as CW. Converted. –  hobodave Sep 1 '10 at 21:30
    
Curious why this is allowed but cooking.stackexchange.com/questions/5998/… was closed? –  Chris Sep 8 '10 at 20:26
add comment

closed as not constructive by rumtscho Oct 5 '12 at 22:00

As it currently stands, this question is not a good fit for our Q&A format. We expect answers to be supported by facts, references, or expertise, but this question will likely solicit debate, arguments, polling, or extended discussion. If you feel that this question can be improved and possibly reopened, visit the help center for guidance.If this question can be reworded to fit the rules in the help center, please edit the question.

13 Answers

up vote 6 down vote accepted

For fish, I really like making the hollandaise sauce. You can make different versions of it, by spicing it a but different. Lemon and dill (or other herbal spices) is a good supplement for fish. Remember to use fresh spices and not the dried ones for a good result. You can often get a lo of basic green spices as plants in supermarkets.

share|improve this answer
    
Hollandaise sauce for fish? Very interesting, thanks for the tips. –  Lars Andren Jul 23 '10 at 7:27
    
Totally agree - hollandaise rocks on fish. :) –  GalacticCowboy Jul 23 '10 at 11:22
    
NO! Sauce hollandaise with baked fish is a no-go! It's great with potatoes, asparagus or cauliflower and might be nice with a fish fillet though. –  Vinz Jul 23 '10 at 11:53
    
@Vinz Why should anything (assuming it's safe) be a "no-go" if someone enjoys it? –  ceejayoz Jul 23 '10 at 15:47
    
@ceejayoz Well, it's a no-go for me... Whoever enjoys putting sauce hollandaise on his baked fish sticks is free to do so of course :) –  Vinz Jul 23 '10 at 16:09
add comment

tartar sauce is the classic pairing.

share|improve this answer
2  
I always have a ramekin of tartar and a ramekin of ketchup on my plate...and tend to dip in both at the same time. –  stephennmcdonald Aug 19 '10 at 14:38
add comment

OK. This is going to sound strange, so I'll preface it by explaining a bit.

I grew up in West Central Minnesota and we ate a LOT of fish from local lakes. Most of that was walleye and other similar fish, breaded and fried, resulting in something at least in the family of fish sticks.

While we ate a lot of that walleye with traditional sauces like tartar sauce, my family's favorite topping was (and still is)... strawberry jam.

I know it sounds weird (because people tell me that every time I serve it or ask for it at a restaurant), but it's really delicious and worth a try.

I have no idea whoh was the first one to look at a piece of that fish and think, "You know what would be really good on it? Strawberry jam, that's what.", but I like it.

share|improve this answer
1  
Brilliant!! And very original, a hidden treasure maybe. Lingonberry jam is very common with fish in Scandinavia, but it's more sour and less sweet than strawberry jam. I will have to try this next chance time I eat fried fish. –  Lars Andren Aug 6 '10 at 0:24
    
That actually sounds really good to me, I will be sure to try it - thanks for the very unique tip! –  stephennmcdonald Aug 19 '10 at 14:36
    
+1 Great suggestion, I'll have to try it next time we're feeling lazy and break out the frozen fish sticks. –  Dave Aug 19 '10 at 16:55
1  
In sweden we eat breaded, fried herring with lingonberry(?) jam. So I totally understand this. –  Charlie boy Aug 22 '10 at 17:05
add comment

Tartar sauce is a traditional condiment for fish sticks. I like BBQ sauce too.

Hmmmm... now you got me imagining a thick, creamy cheese sauce with a hint of chili powder over the fish and a baked potato.

share|improve this answer
    
Can tartar sauce be warm? –  Lars Andren Jul 23 '10 at 7:03
2  
It's typically mayonnaise based. Commercial mayo is loaded with acid and preservatives to kill harmful bacteria, so it would probably be ok to leave it warm for a while. If you're using homemade mayo, I wouldn't leave it warm for longer than it takes to make and eat the fish sticks. –  Tim Gilbert Jul 23 '10 at 7:08
    
Thank you for all the help, I'll look into tartar sauce for sure. –  Lars Andren Jul 23 '10 at 7:28
add comment

Fish sticks must always be served together with salted potatoes and spinach!

As sauce, it is mandatory to use mayonnaise: Squeeze a line on each stick straight out of the tube.

share|improve this answer
    
What's the matter? That's a classic! I always feel like back when I was a kid when I eat this meal! –  Vinz Jul 23 '10 at 16:13
    
Now that you mentioned it, I do remember eating fish sticks with spinach in kindergarden. Wow, I had totally forgotten about that. –  Lars Andren Jul 26 '10 at 0:25
add comment

Not a sauce per se, but for dipping fish sticks (and fried fish generally) I like ponzu (or in a pinch, soy sauce and lemon juice) possibly with a bit of hot sauce mixed in. I'm a bit of a salt fiend, but I like the fact that a quick dip leaves the crunch of the breading intact.

A mixture of mayonnaise, brown mustard and horseradish also makes a good dipping sauce for fried fish, and will go well with the potatoes, too. (Say, equal parts mayo and mustard, then just a little horseradish depending on how you like it)

share|improve this answer
add comment

I used to mix up some fry sauce for fish sticks. I usually went with a 1:1 ratio of ketchup and mayonnaise.

share|improve this answer
add comment

My parents, when they made frozen fish sticks for us when I was a kid, made a mixture of Heinz chili sauce (not ketchup!), prepared horseradish, and lemon juice. Yum.

share|improve this answer
    
Wow, that sounds very interesting. Horseradish and lemon juice, sounds delicious. –  Lars Andren Aug 20 '10 at 5:59
add comment

I haven't tried it with fishsticks, but a tentsuyu sauce might taste good. It's usually used as a dipping sauce for tempura, so it goes well with fried fish.

share|improve this answer
    
Interesting suggestion! Thanks –  Lars Andren Aug 23 '10 at 4:49
add comment

When I was a kid, we ate them with ketchup. For me and my sister as kids, ketchup seemed to be the staple condiment for us with anything fried.

share|improve this answer
add comment

Sriracha mixed with mayo.

Edit: Sriracha with tartar sauce.

share|improve this answer
add comment

This is something I've been putting on fish sticks or frozen fish fillets for years. It's easy and good.

2 TBSP. Mayo 1 TBSP. Ketchup 1 or 2 dashes of Louisiana Hot Sauce (if you use Tabasco, use less) 2 Tsp of Sweet Relish Juice of 1 lemon wedge

Mix it well, chill and serve over fish.

Adjust the quantities to your taste.

share|improve this answer
add comment

Custard...yeah, I know how that sounds. Just try before telling me it's not good.

share|improve this answer
add comment

protected by yossarian Oct 30 '11 at 12:48

Thank you for your interest in this question. Because it has attracted low-quality answers, posting an answer now requires 10 reputation on this site.

Would you like to answer one of these unanswered questions instead?

Not the answer you're looking for? Browse other questions tagged or ask your own question.