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  • Writer's picturejaymorganorg

Alison Wade's Tartar Sauce

Alison’s restaurant was the hub of my social life when I moved to Belzoni, Mississippi in 1993. I went there to hang out most Friday and Saturday nights as well as lunch on many days. I ate there so much I asked Alison if I could pay by the month. One of my favorite meals at Alison’s was catfish on Fridays. Her catfish was the absolute best, but her tartar sauce put it over the top. I have tried to duplicate her recipe many times over the years, but I could never get it right. We are serving catfish for Anne Scott and Will’s wedding so my thoughts returned to Alison’s tartar sauce. I reached out to Alison about the recipe, and I tried one more time. Y’all, this time I got it right! It’s so good! Don’t be alarmed by the pink color from the paprika, and the flavor gets better the longer it marinates. Whip some up the next time you fry catfish, and your guests will love it.

Alison Wade's Tartar Sauce


1 cup mayonnaise

1 heaping tablespoon dill pickles, finely chopped

1 heaping tablespoon sweet onions, finely chopped

1 tablespoon garlic powder

1 teaspoon paprika

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

2 tablespoons dill pickle juice

Salt to taste


Combine all ingredients and refrigerate.

FNPP Alison Wade's Tartar Sauce
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