Sometimes, the best recipes aren’t the ones you invent from scratch—they’re the ones you stumble across and know instantly are keepers. That’s exactly what happened when Kokanee Quinn found this recipe for fish fritters via meateater.com. What began as a search for something more exciting than bland hushpuppies turned into a dish that’s crispy, savory, and satisfying enough to steal the spotlight at any fish fry.
These fritters sit somewhere between a classic hushpuppy and a fish cake, but with layers of seasoning and texture that make each bite a miniature meal. Quinn’s version uses bluegill, a freshwater favorite, though any flaky white fish—or even smoked fish—works beautifully. The real kicker? A dipping sauce built on Kewpie mayo, the cult-favorite Japanese mayonnaise known for its silky, egg-yolk richness. Paired with hot sauce, Worcestershire, Cajun seasoning, and honey, it’s the condiment equivalent of a mic drop.
Ingredients
For the fritters
- 1½ lbs. bluegill fillets, skinless and boneless
- Sea salt, to taste
- Frying oil
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ½ tsp. paprika
- ½ tsp. sugar
- 1 tsp. onion salt
- ¼ tsp. garlic salt
- ¼ tsp. cayenne pepper
- 1 tsp. Lawry’s Seasoned Salt
- 2 green onions, finely chopped
- 1 large egg, lightly beaten
- ¼ cup sweet corn
- ⅓ cup whole milk, plus more as needed
For the dipping sauce
