The last non-vegetarian meal I ever ordered was fish and chips. It might be testament to my love of tartare sauce more than a real attachment to fish itself. Of course tartare sauce is vegetarian and I didn't need to give it up at all - there are commercial brands of tartare sauce that are even accidentally vegan - but one just doesn't come by it so much as a vego. And it can be difficult to work out what to put it on.
Solutions include: crumbed stuff, battered stuff, potatoes and sweet potatoes. (Please expand on this list in the comments! I welcome more opportunities to make and eat tartare sauce).
This tartare sauce recipe is a bit of a cheat, in that it uses ready-made mayonnaise. That was OK with me, because I really just wanted to use up some dill. It seems that most recipes don't even require dill (just dill pickles) but I think it suits tartare sauce. We dipped tofu 'fish' fingers into it, slathered it over baked potatoes and sweet potatoes, and licked it off our fingers.
(adapted from Simply Recipes)
1 cup mayonnaise
3 tablespoons finely chopped pickles
2 generous teaspoons finely chopped capers
2 teaspoons Dijon mustard
2 tablespoons finely chopped dill
salt and pepper
Stir together all the ingredients until well combined, and season to taste.