Marie Rose Sauce For Fried Fish

Marie Rose Sauce and pieces of battered cod on a bed of shredded iceberg lettuce with lemon wedges

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. A scrumptious way to enjoy fish.

Course Main Course Seafood

Cuisine American

Prep Time 10

Cook Time 10

Servings

Calories 1768kcal

Author Lea Ann Brown

Ingredients

For the Marie Rose Sauce
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 teaspoon Tabasco
For the Battered Cod
1 ¾ cups water
2 cups all-purpose flour plus more for dusting
Salt
¼ teaspoon baking soda
1 quart vegetable oil for frying
2 pounds skinless cod fillets cut into 4-inch pieces

Instructions

For the Marie Rose Sauce:
In a bowl, whisk the mayonnaise with the ketchup, lemon juice and Tabasco.
For Battered Cod:
Pour the water into a mixing bowl of an electric mixer. At low speed, beat in the 2 cups of flour, ½ 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.

Nutrition