Recipe: Fish Pudding
Fish Pudding
Adapted from The Shrimp Mousse and Other Recipes From Calvary Waffle Shop via Molly.
See note below about precooking the fish and preheating the oven at the same time.
2 pounds pollock, red snapper, or cod, cooked and picked (I used sale cod)
1/4 cup (give or take) grated or minced onion (I used about half a medium sized onion)
3 Tablespoons fresh lemon juice
1/3 to 1/2 stick butter, melted
4 Tablespoons (or more) cracker crumbs
1 1/2 cups milk
1 dash Tabasco sauce
1 to 1 1/2 Tablespoons dry sherry
1 to 1 1/2 teaspoons salt
1/4 teaspoon baking soda
1/4 cup chopped parsley
5 or 6 eggs, well beaten
cracker crumbs, to cover
pats of butter, to cover
Grease or Pam-spray a 2-quart or larger casserole dish. Mix everything but the eggs in it, then gently incorporate the beaten eggs. Smooth the top, cover with cracker crumbs, and dot with pats of butter. Bake at 450 degrees F for 15 minutes, then lower the oven to 350 degrees F and cook until set, about 30 minutes.
Adapted from The Shrimp Mousse and Other Recipes From Calvary Waffle Shop via Molly.
See note below about precooking the fish and preheating the oven at the same time.
2 pounds pollock, red snapper, or cod, cooked and picked (I used sale cod)
1/4 cup (give or take) grated or minced onion (I used about half a medium sized onion)
3 Tablespoons fresh lemon juice
1/3 to 1/2 stick butter, melted
4 Tablespoons (or more) cracker crumbs
1 1/2 cups milk
1 dash Tabasco sauce
1 to 1 1/2 Tablespoons dry sherry
1 to 1 1/2 teaspoons salt
1/4 teaspoon baking soda
1/4 cup chopped parsley
5 or 6 eggs, well beaten
cracker crumbs, to cover
pats of butter, to cover
Grease or Pam-spray a 2-quart or larger casserole dish. Mix everything but the eggs in it, then gently incorporate the beaten eggs. Smooth the top, cover with cracker crumbs, and dot with pats of butter. Bake at 450 degrees F for 15 minutes, then lower the oven to 350 degrees F and cook until set, about 30 minutes.
Personal Note: Sorry the amounts are so approximate; I fiddled a little with them because the amount of fish I had was slightly more than called for (2 pounds compared to the prescribed 1 2/3 pounds) and I had 6 eggs I really needed to finish off tonight as opposed to 4. It wound up being eggier and fluffier than what I recall from Calvary Waffle Shop, just as good but slightly different, less dense and more conventional (kind of like a loaded quiche with crispy topping as opposed to a hearty casserole). It smells awesome cooking away!
I recommend parcooking the fish in the oven--if you use flash-frozen fillets they usually call for baking on a greased sheet at 425 degrees F for around 10 minutes give or take. That way you they can be doing their thing unattended in the oven while you prepare the rest of the ingredients in the casserole and voila, your oven's preheated nearly all the way when they come out.
We didn't serve it with the traditional "church potatoes and slaw" (that is a delicious combo though!) but leftover cowboy potatoes, pineapple cilantro salsa, and a simple dressed leafy salad. Was delicious.