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
- ½ cup Kewpie mayonnaise (regular mayo works too)
- Hot sauce, to taste
- 5 dashes Worcestershire sauce
- 1 tsp. Cajun/Creole seasoning (Tony Chachere’s recommended)
- 1 tbsp. honey
Also works with: any white, flaky or smoked fish.
Preparation
- Cook the fish: Lightly season fillets with salt and cook in a hot, nonstick pan with a splash of oil until done. Pulse in a food processor until flaky but not pasty. Let cool.
- Mix the batter: In a large bowl, combine flour, baking powder, paprika, sugar, onion salt, garlic salt, cayenne, and seasoned salt. Fold in the cooled fish, green onion, egg, and corn. Stir in milk until a thick, sticky batter forms—adjust milk as necessary. (Do not overmix.) Taste-test a small bit in oil to check seasoning. Cover and chill batter for at least 30 minutes.
- Make the sauce: While the batter rests, whisk together mayonnaise, hot sauce, Worcestershire, Cajun seasoning, and honey. Chill until ready to serve.
- Fry the fritters: Heat oil to 350°F. Drop spoonfuls of batter into the hot oil and fry until golden on all sides, turning as needed. Test doneness with a toothpick—it should come out clean. Avoid crowding the pan or overheating the oil.
- Serve: Drain on paper towels and serve warm with dipping sauce. Makes about 16 fritters.
