Recipes
Cook it Mack’s Way
Eleven ways to put a Mack’s pouch, bag or bottle to work. We add more as the family cooks them.
Four recipes
Fish Meal
Made with Mack’s Fish Meal
Mack’s Shrimp Po’Boys
Prep 10 min · Cook 5 to 8 min · Serves 4
The fish fry Mobile drove across town for, on a hoagie roll. Dress it with either sauce.
Ingredients
For the shrimp
- 2 cups Mack’s Fish Meal
- 1 lb peeled and deveined shrimp
- 2 eggs
- 1 cup milk
- Vegetable oil, for frying
For the po’boys
- Hoagie rolls
- Mack’s Tartar Sauce or Cocktail Sauce
- Shredded lettuce
- Sliced tomatoes
- Pickles
Instructions
- Heat oil. Heat vegetable oil in a deep skillet or fryer to 350°F.
- Make egg wash. Whisk eggs and milk or buttermilk together in a bowl.
- Coat shrimp. Dip shrimp in the egg wash, then coat evenly in Mack’s Fish Meal.
- Fry until golden. Fry shrimp for 2 to 3 minutes, or until golden and crispy. Drain well.
- Build po’boys. Toast bread, spread with Mack’s Tartar Sauce or Cocktail Sauce, then add lettuce, tomato, pickles and fried shrimp.
Made with Mack’s Fish Meal
Mack’s Fried Shrimp Po’Boy
Prep 10 min · Cook 8 to 10 min · Serves 4
Egg wash, Mack’s Fish Meal and two minutes in 350°F oil. Finish it with whichever sauce you like.
Ingredients
- 8 to 10 peeled and deveined shrimp
- 2 slices of tomato
- 1 leaf of green leaf lettuce
- 1 hoagie roll or New Orleans po’boy bread
- 2 cups of Mack’s Fish Meal
- 2 eggs
- 1 cup of milk
Instructions
- Make the egg wash. Mix 2 eggs with 1 cup of milk.
- Coat the shrimp. Add the shrimp to the egg wash and mix until coated.
- Drain. Remove the shrimp and allow the excess egg wash to drain.
- Bread the shrimp. Add the shrimp to 2 cups of Mack’s Fish Meal and coat evenly.
- Fry. Fry the shrimp in 350°F oil for 2 minutes.
- Build the po’boy. Add the fried shrimp, tomato and green leaf lettuce to the po’boy bread.
- Add the sauce. Top with Mack’s Tartar Sauce or Cocktail Sauce, depending on your preference.
Made with Mack’s Fish Meal
Mack’s Fried Oyster Po’Boy
Prep 10 min · Cook 8 to 10 min · Serves 4
No egg wash needed. The oysters go straight into the fish meal and into the oil for two minutes.
Ingredients
- 6 to 8 oysters
- 2 slices of tomato
- 1 leaf of green leaf lettuce
- 1 hoagie roll or New Orleans po’boy bread
- 2 cups of Mack’s Fish Meal
Instructions
- Bread the oysters. Coat oysters evenly in 2 cups of Mack’s Fish Meal.
- Fry. Fry in 350°F oil for 2 minutes.
- Build the po’boy. Add oysters, tomato and lettuce to the bread.
- Add the sauce. Finish with Mack’s Tartar or Cocktail Sauce.
Made with Mack’s Fish Meal
Mack’s Fried Fish Po’Boy
Prep 10 min · Cook 8 to 10 min · Serves 4
Any fish you like, fried in Mack’s Fish Meal and dressed on a hoagie roll.
Ingredients
- 6 to 8 oz any type of fish
- 2 slices of tomato
- 1 leaf of green leaf lettuce
- 1 hoagie roll or New Orleans po’boy bread
- 2 cups of Mack’s Fish Meal
- 2 eggs
- 1 cup of milk
Instructions
- Make the egg wash. Mix 2 eggs with 1 cup of milk.
- Bread the fish. Dip fish in egg wash, drain and coat evenly in 2 cups of Mack’s Fish Meal.
- Fry. Fry in 350°F oil for 2 to 3 minutes.
- Build the po’boy. Add fish, tomato and lettuce to the bread.
- Add the sauce. Finish with Mack’s Tartar or Cocktail Sauce.
Four recipes
Tartar and Salad Dressing
Made with Mack’s Tartar & Salad Dressing
Mack’s Tartar Slaw
Prep 10 min · Chill 30 min · Serves 6 to 8 as a side
The tartar sauce doubles as the dressing, so the slaw comes together in one bowl and gets better while it sits.
Ingredients
- 1/2 cup Mack’s Tartar Sauce
- 1 tbsp lemon juice
- 4 cups shredded cabbage or coleslaw mix
- 1 tsp apple cider vinegar
- 1 tsp sugar or honey
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp green onion, finely chopped
- 1 tbsp parsley or dill, finely chopped
Instructions
- Mix the dressing. In a large bowl, stir together Mack’s Tartar Sauce, lemon juice, apple cider vinegar, sugar or honey, black pepper and garlic powder.
- Add the slaw. Add the shredded cabbage or coleslaw mix to the bowl and toss until evenly coated.
- Fold in herbs. Fold in the green onion and parsley or dill.
- Chill and serve. Refrigerate for 30 minutes before serving so the flavor can come together.
Made with Mack’s Tartar & Salad Dressing
Mack’s Tartar Salmon Dip
Prep 10 min · Chill 4 to 6 hours · Serves 4
Leftover salmon, fresh dill and Mack’s Tartar. Mix it by hand and let the fridge do the rest.
Ingredients
- 1 cup cooked salmon, cooled to room temp
- 1/3 cup Mack’s Tartar
- 1 tbsp of chopped dill
- Salt and pepper
Instructions
- Mix by hand. Incorporate all ingredients in a bowl and mix.
- Refrigerate. Leave covered in the fridge for 4 to 6 hours.
Made with Mack’s Tartar & Salad Dressing
Mack’s Tartar Chicken Salad
Prep 10 min · Chill 4 to 6 hours · Serves 4
Cooked chicken, celery, red onion and Mack’s Tartar, mixed by hand and rested in the fridge.
Ingredients
- 1 cup cooked chicken breast, cooled to room temp
- 1/3 cup Mack’s Tartar
- 1/4 cup fine diced celery
- 1/4 cup fine diced red onion
- Salt and pepper
Instructions
- Mix by hand. Incorporate all ingredients in a bowl and mix.
- Refrigerate. Leave covered in the fridge for 4 to 6 hours.
Made with Mack’s Tartar & Salad Dressing
Mack’s Tartar Jalapeno Pimento and Cheese
Prep 10 min · Chill 4 to 6 hours · Serves 4
Two sharp cheddars, diced jalapeno and pimento, held together with Mack’s Tartar.
Ingredients
- 8 oz cream cheese
- 1½ cups sharp cheddar
- 1½ cups extra sharp cheddar
- 2 tbsp diced jalapeno, not strained
- 1/3 cup Mack’s Tartar
- 2 tbsp pimento
- 1 tbsp finely chopped green onion
- 1 tbsp finely chopped dill
- 1 tsp salt
- 1 tbsp pepper
Instructions
- Mix by hand. Incorporate all ingredients in a bowl and mix.
- Refrigerate. Leave covered in the fridge for 4 to 6 hours.
Two recipes
Cocktail Sauce
Made with Mack’s Cocktail Sauce
Mack’s Loaded Cocktail Dip
Prep 10 min · Chill 30 min · Serves 8 to 10 as an appetizer
Cream cheese, cocktail sauce and whatever seafood you have left over. It is the fastest thing on any holiday table.
Ingredients
- 1/2 cup Mack’s Cocktail Sauce
- 8 oz cream cheese, softened
- 1 cup cooked shrimp or crab, chopped
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1 tbsp lemon juice
- 1 tbsp green onion, finely chopped
- 1 tbsp parsley, finely chopped
- Salt and pepper, to taste
Instructions
- Mix the base. In a bowl, combine cream cheese, Mack’s Cocktail Sauce, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Stir until creamy.
- Fold in the seafood. Gently mix in the chopped shrimp or crab, green onion and parsley.
- Chill before serving. Cover and refrigerate for at least 30 minutes so the flavors can come together.
- Serve and enjoy. Spoon into a serving bowl and top with a little extra Mack’s Cocktail Sauce, parsley or chopped shrimp. Serve chilled with crackers, chips or toasted bread.
Made with Mack’s Cocktail Sauce
Mack’s Baked Oysters
Prep 10 min · Cook 8 to 10 min · Serves 4
Bacon, a spoon of Mack’s Cocktail Sauce and parmesan on each oyster, then ten minutes in a hot oven.
Ingredients
- 6 to 12 oysters on the half shell
- 1 tsp bacon bits onto oyster in the shell, fresh not dried
- 1 tbsp Mack’s Cocktail Sauce onto oyster in the shell
- 1 tsp of parmesan cheese spread onto oyster in the shell
Instructions
- Bake in the oven at 400°F for 8 to 10 minutes.
One recipe
Both Sauces
Made with Mack’s Cocktail Sauce and Tartar Sauce
Mack’s Stuffed Crab and Shrimp
Prep 10 min · Cook 20 min · Serves 6 to 8 as a side
Straight from the family. One bowl of stuffing fills a dozen crab shells and a dozen butterfly shrimp.
Ingredients
- 1 lb lump crab meat, remove excess shells
- 1 cup of diced green bell pepper
- 1 cup of Mack’s Cocktail Sauce
- 1 cup of Mack’s Tartar Sauce
- 12 clean crab shell tops or fake shells
- 1 whole lemon, cut in half for squeezing
- 3 cups finely crushed club crackers
- 12 jumbo butterfly shrimp
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp Old Bay seasoning
- 1 cup diced green onion
For basting
- Half a cup of melted butter
- Paprika
- Dry parsley flakes
Instructions
- Mix. Mix all ingredients together in a large bowl.
- Stuff it. Use a large tablespoon to scoop the mixture into a crab shell or shrimp.
- Bake. Place the stuffed crabs and stuffed shrimp in the oven and bake at 400°F for 20 minutes.
- Baste. At the 5 minute mark, baste with melted butter and sprinkle with paprika and dried parsley flakes.
- Finish baking. Return to the oven and let them finish baking for the remaining 15 minutes. Once done, serve and enjoy!
Got a Mack’s recipe of your own?
Send it to us and we will cook it, shoot it and put it on this page. Find a bottle first if you need one.