Remoulade (reh-moo-lahd) is a classic mayonnaise-based French sauce spruced up with fresh herbs and briny fixings including capers, anchovies and tangy cornichons. Think of it as a Tartare sauce, but even better. It’s creamy, tangy and utterly addictive. The French Remoulade sauce is often served as a condiment for fish and shellfish, and makes a great dipping sauce for breaded seafood, including crisp and spicy fish wings.
If you live in North America, you may be familiar with Louisiana Creole-style Remoulade. This version, a riff from the French, is spiked with Cajun seasonings, pickle juice and hot sauce. But of course, I have a special fondness for the original French version. And this sauce always gets a thumbs up from my guests!
Making a classic-French Remoulade is as easy as it gets and requires one-bowl only. First, you’ll need to start with a good quality mayonnaise – either store bought or homemade. You then add your condiments and fixings: drained capers, a finely chopped anchovy, diced cornichons, lemon juice, Dijon Mustard, shallot, and fresh chopped herbs. Everything gets mixed together, and you are done. It is a perfect mix of briny, zesty, tangy and creamy – and truly makes the best dipping sauce for fish wings.
This Remoulade Sauce recipe is quick and easy. It takes about 10 minutes to put together, and you can do it while the fish wings bake the oven (18-20 minutes). It is a delicious starter to any meal, or a fun snack platter if you are having friends over. I love that it pairs so well with fish wings, and makes you crave fish and seafood as an healthier finger-food option, instead of the usual chicken wings.
- This recipe is made using High Liner’s Alaska Wild Pollock Fish Wings. These fish wings are flavored with the typical Buffalo Wings seasonings and I think they pair perfectly with the creaminess of a French Remoulade.
- This recipe calls for 2 tablespoons of mixed fresh herbs: parsley, chives, chervil, tarragorn. Ideally, use an equal amount of each (1/2 tablespoon per herb), but if you don’t have one or two of these herbs on hand, that is perfectly fine. You can use two or three herb variety only – always equaling 2 tablespoons in total.
- To stick to the authentic Remoulade recipe, I recommend you use French cornichons – which are smaller, crunchier and less sweet than classic American dill pickles.
I hope you’ll love this Fish Wings with Classic-French Remoulade Sauce recipe as much as I do!
You may also like:
- Cod Provencal with Caper, Tomatoes & Olives
- Sesame Sole Fillets with Leek Fondue
- One-pan Garlic Lamb chops with Potatoes & Carrots
- Basque-Style Breaded Haddock
Alaska Wild Pollock Fish Wings (1 Box/454g)
For the Remoulade Sauce:
1 cup (250ml) mayonnaise
½ tsp lemon juice
2 tbsp mixed fresh herbs, chopped (parsley, chives, chervil, tarragon)
1 tbsp drained capers
2 cornichons, finely diced
1 medium-size shallot, peeled and finely diced
1 tsp Dijon Mustard
1 anchovy fillet, finely diced
Salt, freshly ground black pepper to taste
Make sure you read the cooking notes before you start.
Step 1 - Pre-heat your oven to 425°F (220°C) with a rack in the middle. Arrange the fish wings on a lightly greased baking tray. Bake for 18-20 minutes, flipping the wings halfway.
Step 2 - For the remoulade, mix all the ingredients together in a medium bowl. The remoulade is even better if left for a few hours to let the flavors meld. Keep refrigerated until serving.
Serve with cornichons, celeri and carrot sticks.
This post is sponsored by High Liner. All text and opinions are 100% my own. Thank you for supporting the brands who help make Pardon your French possible.
Did you make this recipe?
I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench. Bon Appetit!