top of page
  • Writer's pictureTommy Centola

Seafood Cocktail Sauce

When it comes to fried seafood, people either reach for tartar sauce or cocktail sauce. Given the choice, I always reach for cocktail sauce. Here's a great recipe.

1 tablespoon prepared horseradish

1 cup ketchup

1 tablespoon fresh lemon juice

1 teaspoon Louisiana hot sauce, not tabasco

1/2 teaspoon Worcestershire sauce

pinch of kosher salt

pinch of freshly ground black pepper

In a glass medium mixing bowl, thoroughly blend together 1 tablespoon horseradish with all the other sauce ingredients; taste and adjust the seasonings. In a pinch, it can be used at once, but it is better if allowed to meld for one to two days.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

27 views0 comments

Recent Posts

See All


bottom of page