Fish Fritters with Chunky Tomato Sauce Recipe

Fish Fritters with Chunky Tomato Sauce

Crispy pan-fried fish fritters served with a chunky tomato sauce

Recipe concept developed by The Culinary Institute of America

1 ¼
Prep Time
1 ¼
Total Time


  • 1 pound frozen pollock fillets, cooked, drained
  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 cup all-purpose flour
  • 4-1/2 teaspoons minced garlic, divided
  • 1/4 cup fat free milk
  • 1 egg, beaten
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh parsley
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1/2 cup chopped yellow onion
  • 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
  • 1 tablespoon chopped fresh oregano
  • 3 tablespoons Pure Wesson® Vegetable Oil

Nutrition Information

Total Fat
Serving Size: 4 servings (2 fritters and about 1/3 cup sauce each)
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  1. Combine cooked fish, 1 tablespoon of the olive oil, flour, 1-1/2 teaspoons of the garlic, milk, egg, lemon juice, parsley, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper in large bowl. Mix with fork to break up fish; set aside.
  2. Heat remaining 1 tablespoon olive oil in small saucepan over medium heat until hot. Add onion; cook 3 to 4 minutes or until onion begins to soften. Stir in remaining 3 teaspoons garlic and undrained tomatoes; break apart tomatoes with hands or potato masher. Cook 8 to 10 minutes or until most of liquid cooks away. Stir in oregano and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.
  3. Meanwhile, heat vegetable oil in large nonstick skillet over medium-high heat until hot. Place half of fish mixture in skillet, using about 1/4 cup per fritter; flatten each slightly. Cook 4 to 5 minutes on each side or until browned. Remove from skillet; drain on plate lined with paper towels. Repeat with remaining fish mixture.
  4. Serve fish fritters with warm tomato sauce.

Cook's Tip

This recipe is great for any leftover white fish. Replace the cooked fish with 4 leftover fish fillets and proceed as directed. Even overcooked fish works well in this recipe!
Nutrition Information close
Amount per Serving
Calories 321  
  % Daily Value*
Total fat 15 g 23%
Saturated fat 2 g 12%
Cholesterol 106 MG 35%
Sodium 710 MG 30%
Carbohydrate 25 g 8%
Dietary fiber 3 g 10%
Sugars 7 g
Protein 21 g
Vitamin A   9%
Vitamin C   25%
Calcium   13%
Iron   12%
* Percent Daily Values are based on a 2,000 calorie diet.
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