Recipe

13 Canned Fish Dishes That Are Easy, Cheap, and Delicious

Perry Santanachote/Thrillist

If the mention of canned fish gives you PTSD flashbacks to your third-grade lunch table when Jimmy would crack a can open, stir in globs of mayo, and coat the entire table in that very pungent odor, then we recommend you find Jimmy's mom and ask for an apology. But it's also time to revisit the canned fish aisle at the grocery store.

Aside from its health benefits (high in protein and omega-3 fatty acids) and price point (super cheap!), canned fish also tastes damn good -- and no, not just in casseroles. The strong taste of these little fish adds a ton of flavor to whatever you've got cooking. I like to think of it as salt... but with protein. Use sardines to flavor your butter, eat battered anchovies like fries, or whip salmon into a fluffy mousse. The possibilities really are endless. Just don't take a can onto a plane. That makes you the adult version of Jimmy.

Perry Santanatoche/Thrillist

INGREDIENTS:
DIRECTIONS:
Salmon Pizza -- Thrillist Recipes
Perry Santanachote/Thrillist

Salmon Pizza Recipe

Total Time: 15 minutes
Yield: 16-inch pizza

Ingredients:

  • 1 pound frozen pizza dough, thawed
  • 4 ounces cream cheese, softened
  • ⅓ cup crème fraîche
  • 1 (6-ounce) can boneless, skinless wild Alaska salmon, drained
  • 1 red bell pepper, sliced thin
  • 4 green onions, chopped
  • 2 cups shredded Monterey Jack cheese

Directions:

  1. Preheat oven to 500°F. Stretch out dough into a 16-inch round and place on a pizza stone or ungreased baking sheet.
  2. In a small bowl, combine cream cheese and crème fraîche until smooth. Spread evenly over crust. Top with remaining ingredients, arranging evenly over pizza.
  3. Bake for 12 to 14 minutes or until cheese is bubbling.

 

Salmon Pizza Recipe

Total Time: 15 minutes
Yield: 16-inch pizza

INGREDIENTS:
  • 1 pound frozen pizza dough, thawed
  • 4 ounces cream cheese, softened
  • ⅓ cup crème fraîche
  • 1 (6-ounce) can boneless, skinless wild Alaska salmon, drained
  • 1 red bell pepper, sliced thin
  • 4 green onions, chopped
  • 2 cups shredded Monterey Jack cheese

  • 1 (5-ounce) can white tuna, drained
  • 1 tablespoon mayonnaise, plus more for spreading
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon capers, drained
  • ½ teaspoon lemon juice
  • Pinch kosher salt and freshly ground black pepper
  • 1 slice sourdough bread
  • 2 thin slices tomato
  • 1 slice cheddar cheese
DIRECTIONS:
  • Preheat oven to 500°F. Stretch out dough into a 16-inch round and place on a pizza stone or ungreased baking sheet.
  • In a small bowl, combine cream cheese and crème fraîche until smooth. Spread evenly over crust. Top with remaining ingredients, arranging evenly over pizza.
  • Bake for 12 to 14 minutes or until cheese is bubbling.

    • Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, and pepper; stir until thoroughly combined.
    • Place bread on a baking sheet and spread a little mayonnaise on the top. Add the tuna salad and top with tomato slices and cheese. Broil until cheese is melted and bubbling, 3 to 4 minutes.
Perry Santanachote/Thrillist

Anchovy Fries Recipe

Total Time: 15 minutes
Yield: 4 servings

Ingredients:

  • ½ cup pale ale
  • ½ cup all-purpose flour
  • 3 (2-ounce) tins anchovies
  • 2 cups vegetable oil
  • Coarse salt
  • 1 lime, sliced into 4 wedges

Directions:

  1. In a medium bowl, whisk together beer and flour until smooth.
  2. Drain anchovies and pat dry.
  3. In a heavy pot, heat oil over medium-high heat until a deep-fat thermometer registers 350°F.
  4. Dredge fish in batter to coat completely, dragging lightly against side of bowl to remove excess, and fry until golden, 2 to 3 minutes. Transfer anchovies to paper towels to drain.
  5. Serve with lime.

 

Anchovy Fries Recipe

Total Time: 15 minutes
Yield: 4 servings

INGREDIENTS:
  • ½ cup pale ale
  • ½ cup all-purpose flour
  • 3 (2-ounce) tins anchovies
  • 2 cups vegetable oil
  • Coarse salt
  • 1 lime, sliced into 4 wedges

  • 1 envelope unflavored gelatin
  • 1 small onion, sliced
  • 2 tablespoons lemon juice
  • ½ cup boiling-hot water
  • 1 (16-ounce) can wild Alaska pink salmon, skin and bones removed, drained
  • ½ cup mayonnaise
  • 1 teaspoon dried dill
  • ½ teaspoon paprika
  • 1 cup heavy cream
DIRECTIONS:
  • In a medium bowl, whisk together beer and flour until smooth.
  • Drain anchovies and pat dry.
  • In a heavy pot, heat oil over medium-high heat until a deep-fat thermometer registers 350°F.
  • Dredge fish in batter to coat completely, dragging lightly against side of bowl to remove excess, and fry until golden, 2 to 3 minutes. Transfer anchovies to paper towels to drain.
  • Serve with lime.

    • Place gelatin, lemon juice, onion, and water in a blender and mix until well combined.
    • Add salmon, mayonnaise, dill, and paprika; blend again until smooth.
    • Gradually add cream, pulsing as you go, until fully incorporated.
    • Pour the mixture into a quart-size mold and refrigerate for 3 to 4 hours, or until firm.
    • To unmold, dip the mold in warm water and invert it onto a plate.
Bloody Mary Sardines -- Thrillist Recipes
Perry Santanachote/Thrillist

Bloody Mary Sardines Recipe

Total Time: 5 minutes
Yield: ½ cup

Ingredients:

  • 1 (4-ounce) tin sardines, drained
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire
  • ½ teaspoon lemon juice
  • Dash of Tabasco
  • Splash of vodka

Directions:

  1. Crush sardines up with a fork and mix in remaining ingredients. 
  2. Serve with warm toast.