Marie Rose Sauce is a classic sauce for any seafood but especially good with battered cod. A creamy cocktail sauce. a seafood sauce, it’s a creamy combination of mayonnaise, ketchup and Tabasco Sauce.
Fried Fish Filets. They’re mighty good. About once a month, I’ll innocently be driving down the street and my car will mysteriously pull itself into a McDonalds and I suddenly find myself eating a Filet-O-Fish Sandwich. I don’t get fries, so the guilt level is minimal.
I’ve been wanting to make my own Filet-O-Fish at home so picked up a package of Safeway frozen cod filets, only to open them up to find two inch thick odd shaped chunks of fish. Most certainly would’t work for a sandwich. So I pulled out my Marie Rose Sauce with Battered Cod recipe and simply served it over some greens that were tossed with lemon juice and olive oil.
What is Marie Rose Sauce? I’ve had this recipe for years and have never asked myself that question until I sat down to write this up. Here’s what Wikipedia told me:
- Marie Rose sauce (known in some areas as cocktail sauce, seafood sauce, ketchyo, maychup, ketchanaise, tomayo, burger sauce, fancy sauce or dip) is a British condiment made from a blend of ketchup and mayonnaise, although it can have other ingredients as well. It is often used with seafood, and prawns in particular. Giles Coren said: “Prawn cocktail dripping with Marie Rose sauce is, probably, most symbolic of 70s cuisine. Despite popular belief, Russian dressing, although demonstrating many of the physical and chemical properties of Marie Rose, is a completely separate condiment and should be treated as such. In the United States, a similar sauce, fry sauce, is served with french fries. And in the United States and Canada, another similar sauce called Thousand Island dressing is served. Thousand Island dressing recipe reputedly originated from the Thousand Islands in Ontario, Canada. (photo above from Wikipedia)
The recipe comes from Food and Wine Magazine. The cod filets are dusted with flour and then dipped in a batter of flour and water that’s been laced with some baking soda. It makes for a thick and luxurious pocket that browns up beautifully and seems to steam the fish inside for a flaky and moist end result.
This professional photograph comes from Food and Wine Magazine photographer Quentin Bacon. I enjoyed Googling him and browsing his website for some incredible food photography.
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon fresh lemon juice
- 1 teaspoon Tabasco
- 1 3/4 cups water
- 2 cups all-purpose flour plus more for dusting
- 1/4 teaspoon baking soda
- 1 quart vegetable oil for frying
- 2 pounds skinless cod fillets cut into 4-inch pieces
In a bowl, whisk the mayonnaise with the ketchup, lemon juice and Tabasco.
Pour the water into a large bowl. Using a handheld electric mixer at low speed, beat in the 2 cups of flour, 1/2 teaspoon of salt and the baking soda. Strain the batter into another bowl.
In a large saucepan, heat the oil to 360°. Line a rack with paper towels. Dust 5 pieces of cod with flour, then tap off the excess. Dip the cod in the batter, scraping the pieces lightly against the side of the bowl to remove excess batter, and add to the hot oil. Fry over moderate heat until golden and crisp, about 7 minutes. Using a slotted spoon, transfer the fish to the rack. Repeat with the remaining fish and batter. Sprinkle with salt and serve at once with the sauce.
Marie Rose Sauce with battered Cod…It’s What’s for Dinner.