Cocktail Sauce

Chef - Mark Clark
Gainesville Sail and Power Squadron

Never buy Cocktail Sauce again!  Yes, I used to "buy" Cocktail Sauce.  I'm ashamed to admit it.  It's really a simple thing to make.  Sure, everyone has their own variations but why pay 3 or 4 times as much, when it can be made for pennies!  You can make as much or as little as you like, probably with ingredients that you already have in your refrigerator.

 1/4 cup Ketchup
1 tsp. Ground Horseradish
3-4 Shakes of Worcestershire Sauce
Dash of Lemon or Lime Juice

Mix all together and add more or less Horseradish for the desired "heat".  If it's too spicy, add more Ketchup. 

For a light breading for fried fish or shrimp, try Bisquick next time instead of a "box" mix. Season with lots of garlic salt, pepper and Seasoned Salt (Tony Chachere's Cajun Seasoning, on everything!).  Dredge peeled shrimp or fish fillets in an "egg bath" and then toss with Bisquick.  Fry in oil till floating and a light brown.  Dip in the cocktail sauce and you'll be saying, "Hoowee Das Good!"

 LT/C Mark C. Clark, P.