Mock Fish
A savory mock fish dish with a flaky texture, combining cornmeal and salmon, perfect for a hearty vegetarian alternative or a comforting meal.
Ingredients
Instructions
- Boil 4 1/2 cups of water.
- In a bowl, mix the dry ingredients: 1 1/2 cups yellow cornmeal and 3 tablespoons white flour.
- Stir the dry mixture into 1 1/2 cups of cold water and mix well.
- Immediately stir the cold batter into the boiling water and bring to a boil again.
- Lower heat to simmer and cook until thickened.
- Add a drained can of salmon that has been crumbled into the mixture.
- Pour the mush into a 9 x 5-inch pan and cover with wax paper.
- Chill until the next day.
- Slice thin and fry before serving.
Tips & Substitutions
For a gluten-free version, substitute the white flour with a gluten-free flour blend. If you prefer a spicier kick, add some cayenne pepper or Old Bay seasoning to the dry ingredients. Ensure to mix the cornmeal well to avoid lumps when adding to the boiling water. If using fresh salmon, consider preparing it as Salmon, Fresh-Grilled Or Baked before mixing it in.
Serving Suggestions
Serve the mock fish slices with a side of tartar sauce or a fresh garden salad for a balanced meal. It also pairs well with crispy baked fillets or as part of a seafood platter. For a more filling option, consider serving it alongside mashed potatoes or a creamy dip like New England Dip.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the mock fish and pan-fry in a little oil over medium heat until heated through and crispy on the outside. This method will help retain the texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mock Fish contains roughly 305 calories, with 7g protein, 64g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1191mg per serving (52% 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 a different type of fish instead of salmon?
Yes, you can substitute salmon with any canned fish, such as tuna or mackerel, for a different flavor profile. Just ensure the fish is well-drained and crumbled before mixing it into the batter.
What is the best way to fry the mock fish slices?
Heat a non-stick skillet over medium heat and add a bit of oil. Fry the slices for about 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
How can I make this dish vegetarian?
To make a vegetarian version, simply omit the salmon and add sautéed vegetables like bell peppers, onions, or spinach to the mixture. This will enhance the flavor while keeping the dish hearty and satisfying.
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).