What kind of dipping sauce can I make for fried fish? I have lime juice, sugar, coconut milk, and pineapple. Thanks!

Noel Luperon


Bevi September 13, 2015
I would make boulangere's sauce that she creates for her Coconut Chx Sticks: https://thesolitarycook.wordpress.com/2013/06/07/weeknight-dinner-coconut-chix-stix/

Susan W. September 13, 2015
You could make a fun little Asian sauce with coconut milk (hopefully you mean the kind in a can that is just coconut and maybe a little water added at the most), soy and possibly some sesame oil. Personally, after eating much fried fish wrapped in newspaper in the streets of London, I would just want mine sprinkled with malt vinegar.

Another direction would be to make Baja fish tacos with shredded cabbage, cilantro and cream or sour cream thinned with lime.
702551 September 12, 2015
Well, the classic Western (European) sauces would be mayonnaise or hollandaise (both being eggs and fat).

In Japan and nearby Asian countries, they would likely use a soy-based sauce: basically what you dip tempera into.

Here in 'merika, I suppose ketchup -- or an offshoot like cocktail sauce --would be the prime choice.

If I were entertaining a group of people, I'd probably offer a selection of dipping sauces: one based on mayonnaise (maybe with the addition of citrus juice), one based on soy sauce, and maybe one based on vinegar (like mignonette). Of course, as a Californian in late summer, I'd probably offer some fresh tomato salsa as well, since I have a surfeit of this right now.

In the end, it really depends on your personal interests and what you think your diners will enjoy. Nothing that I have mentioned is particularly difficult to make.

Anyhow, good luck.
702551 September 13, 2015
Oh yes, garlic aioli is a classic.

Acidity is very helpful in making fried foods feel less heavy. If your sauce(s) don't have an acid component, it is helpful to offer lemon or lime wedges on the side to squeeze directly over the fried fish.

This works quite well for fried fish tacos.

The availability of lemon/lime wedges for fried items is also applicable to fried veggies.
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