Fish Pudding
A delicate fish pudding blending tender cooked fish with lemon, parsley, and a hint of Tabasco, baked with a crispy cracker crumb topping—perfect for seafood lovers seeking comfort.
Ingredients
Instructions
- Mix the cooked and picked fish with grated onion, lemon juice, melted butter, chopped parsley, beaten eggs, milk, Tabasco, baking soda, and salt until well combined.
- Pour the mixture into a 2-quart casserole dish.
- Sprinkle cracker crumbs evenly over the top and dot with additional melted butter.
- Bake until the pudding is set and the top is golden brown, about 30 minutes.
- Serve hot with potatoes and slaw.
Tips & Substitutions
For a richer flavor, consider using smoked fish instead of regular pollock or cod. If you don’t have cracker crumbs, you can substitute with breadcrumbs or crushed cornflakes for a different texture. Adjust the amount of lemon juice to your taste, and feel free to add other herbs like dill or chives for more complexity. Pair with a light salad for a refreshing contrast.
Serving Suggestions
Serve the fish pudding hot, ideally with creamy mashed potatoes and a side of slaw for a balanced meal. A light vinaigrette salad can also complement the dish nicely. For a more indulgent experience, serve with a dollop of tartar sauce or a squeeze of fresh lemon. This dish pairs beautifully with Um Um Corn Bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Pudding contains roughly 460 calories, with 27g protein, 54g carbohydrates, and 21g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (133% of the Daily Value), and potassium (106% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish as long as it's fully thawed and cooked before mixing it into the pudding. This ensures even cooking and proper texture. Just make sure to drain any excess moisture from the fish before incorporating it into the mixture.
How can I make this dish gluten-free?
To make the fish pudding gluten-free, substitute the regular cracker crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Additionally, ensure that any other packaged ingredients, like Tabasco sauce, are certified gluten-free to keep the dish compliant.
What can I serve with fish pudding?
Fish pudding pairs well with a variety of sides. Consider serving it with roasted vegetables, a fresh garden salad, or some buttery corn on the cob. For a heartier meal, you could serve it alongside baked potatoes or a warm, crusty bread. It also complements well with Yummy Cinnamon Rolls for a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).