Whether you grew up dipping crispy fish filets into that creamy, tangy goodness or just discovered it during a seafood craving,
Long John Silver’s tartar sauce is unforgettable. It’s creamy with the perfect bite of dill, a little sweetness, and that smooth, luscious texture that turns fried seafood into something special.
Good news — you don’t have to wait for your next takeout run. This copycat recipe gets you that same classic flavor with just a handful of pantry ingredients. It’s super easy to make, kid-friendly, and ready in minutes.
Why You’ll Love This Recipe
This tartar sauce tastes just like the one from Long John Silver’s — creamy, tangy, and perfectly balanced. The sweetness from the relish and the subtle zip from lemon juice and dill make it ideal for fried fish, hush puppies, shrimp, and even fries.
It’s great for family meals, fish Fridays, or anytime you’re craving a dipping sauce that’s just a little nostalgic and a whole lot of delicious.
What You’ll Need
- ½ cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon finely minced onion
- 1 teaspoon lemon juice (fresh)
- ½ teaspoon dried dill or 1 teaspoon fresh dill
- ½ teaspoon sugar
- Salt and pepper to taste
Optional Add-ins:
- ½ teaspoon yellow mustard
- Dash of hot sauce (for a spicy kick)
- 1 tablespoon chopped capers (for tangier flavor)
Pro Tips
- Use full-fat mayo for that ultra-creamy, restaurant-style texture.
- Finely mince your onion so it blends in without being overpowering.
- Let it chill for 20–30 minutes to develop the best flavor.
- Adjust the sweetness to your taste — more or less sugar or relish.
- Double the batch — it keeps well and goes with more than just fish!
Tools You’ll Need
- Small mixing bowl
- Whisk or spoon
- Measuring spoons
- Knife and cutting board
- Citrus juicer or squeezer
Substitutions and Variations
- Greek yogurt instead of mayo: Lightens it up while keeping it creamy.
- Kosher dill relish instead of sweet if you prefer more tang than sweetness.
- No dill? Try chopped parsley or a pinch of celery seed.
- Add some crunch with finely chopped pickles instead of relish.
- Make it spicy with a dash of cayenne or a spoon of horseradish.
Make Ahead Tips
Tartar sauce is one of those condiments that gets better with time. You can make it up to 3–4 days in advance and store it in the fridge.
Just stir before serving. The flavors meld beautifully overnight, making it ideal for prepping before a fish fry.
Instructions
1. Combine All Ingredients
In a mixing bowl, combine mayonnaise, sweet pickle relish, minced onion, lemon juice, dill, sugar, and a pinch of salt and pepper.
2. Mix Until Smooth
Stir the ingredients together using a small whisk or spoon until the mixture is smooth and evenly combined. Taste and adjust seasoning if needed.
3. Chill and Serve
Cover the bowl and refrigerate for at least 20–30 minutes. This lets the flavors come together and thickens the texture slightly. Serve cold.
Leftovers and Storage
Store leftover tartar sauce in an airtight container or mason jar in the refrigerator for up to 1 week. Stir before each use. Do not freeze — the mayonnaise base won’t hold up well in the freezer and may separate when thawed.
Recipe FAQs
Q: Is this the actual Long John Silver’s recipe?
It’s a close copycat — made with common ingredients that replicate the creamy, sweet-tangy flavor you get from the original.
Q: Can I use dill pickles instead of sweet relish?
Yes, finely chopped dill pickles work well — it’ll be a tangier, less sweet version.
Q: What can I serve this with?
Crispy fish filets, shrimp, crab cakes, fish sticks, fries, onion rings — it’s great with anything fried and savory!
Q: Can I make this tartar sauce without sugar?
Absolutely. The relish already has some sweetness, so feel free to skip or reduce the added sugar to your preference.
Classic, Creamy, and Ready for Dipping
This Long John Silver’s copycat tartar sauce is the ultimate homemade dip for your next seafood night. It’s creamy, zippy, and comes together with zero fuss. Whether you’re frying up some fish sticks for the kids or going all out with crispy beer-battered cod, this sauce takes it up a notch.
Give it a try and let me know how it turned out! Did you make it sweeter? Toss in capers? Leave a comment and tell me how your version turned out — I’d love to hear what you dipped into it.