Ulu Pickle Tartar Sauce for Fried Fish
A Hawaiian-inspired tartar sauce that swaps traditional relish for diced ulu pickles, delivering bright, tangy complexity to fried seafood and vegetables. Ulu pickles, made from the mild Hawaiian pickled fruit, create a subtly sweet-sour base that complements crispy textures without overpowering delicate fish. The sauce balances creamy mayonnaise with pickle juice, diced onion, and the distinctive flavor of ulu itself. This version embraces local Hawaiian ingredients over standard pickle relish, making it ideal for anyone seeking regional authenticity or tired of conventional tartar sauce. Perfect for casual dinners, potlucks, or fish fries where you want to showcase island flavors. It takes minutes to assemble and works equally well with fried fish, calamari, shrimp, or tempura vegetables. The result is a condiment with personality—tangy and slightly sweet with fresh onion notes—that enhances simple fried dishes into something memorable.
Ingredients
- 1 cup mayonnaise or vegannaise
- 2 ulu pickle spears, diceddill pickle spears1:1common substitution
loses Hawaiian identity but maintains tartness
- salt, to taste(optional)
- pepper, to taste(optional)
- ¼ onion, diced
- 4 tablespoon ulu pickle juice
Instructions
- 1
Dice the ulu pickles and onion.
- 2
Mix mayonnaise, diced ulu pickles, diced onion, and ulu pickle juice together in a small bowl.
- 3
Season with salt and pepper to taste.
- 4
Serve as a dipping sauce with fried fish or fried vegetables.
Tips
Use ulu pickle juice generously for pronounced flavor. The juice carries the distinctive ulu taste; too little yields a bland sauce missing the ingredient's character.
Dice ulu pickles and onion uniformly and fine for texture that blends seamlessly into creamy mayonnaise without visible chunks that feel gritty.
Make ahead and refrigerate up to 3 days. Flavors meld and deepen slightly; stir before serving as pickle juice may separate from mayo.
Good to Know
Refrigerate in an airtight container up to 3 days. Do not freeze; mayonnaise breaks down under freezing.
Prepare fully 1 day ahead. Flavors deepen as ingredients meld. Stir gently before serving.
Serve cold or at room temperature alongside fried fish, shrimp, calamari, or tempura vegetables.
Common Mistakes
Use too little ulu pickle juice to avoid a dry, bland sauce that lacks the ingredient's defining tartness and sweetness.
Dice ulu pickles too coarsely to avoid texture that feels chunky or separated from the creamy mayo base.
Substitutions
Vegan Options
General Alternatives
loses Hawaiian identity but maintains tartness
FAQ
Can I make this without mayonnaise?
Yes. Greek yogurt or sour cream works as dairy bases; use equal amounts and thin with extra pickle juice if needed. Vegan mayo substitutes work identically to regular mayo. Avocado blended with lime juice is a richer, creamier non-egg option.
What if I cannot find ulu pickles?
Substitute dill, sweet, or bread-and-butter pickles at a 1:1 ratio. Dill preserves tartness but loses Hawaiian flavor. Sweet pickles shift the sauce sweeter. For closest regional authenticity, order ulu pickles online from Hawaiian specialty suppliers.
How long does ulu pickle tartar sauce keep?
Refrigerated in an airtight container, up to 3 days. Do not freeze; mayonnaise breaks down under freezing. Flavors deepen on day 2. Discard if any off smell or visible mold appears.