The Mix-and-Pour Canned Fish Pie You’ll Make on Repeat

When dinner needs to happen fast and everyone is hungry, this pour-and-bake fish pie is the move. It comes together with pantry basics, bakes into a golden top, and somehow tastes like you put in way more effort than you did. The batter seeps into the filling so every slice stays juicy and tender. Here is the weeknight version that earns a permanent spot in the recipe box.

What you need

• Chicken eggs (raw) — 3
• Sour cream 15% — 250 g
• Mayonnaise — 250 g
• All-purpose flour — 160–180 g (about 1 cup measured in a 200 ml cup)
• Baking soda — 1/2 tsp
• Canned fish (saira, pink salmon, or tuna) — 2 cans
• Hard-boiled eggs — 3
• Green onions — 1 bunch
• Salt — to taste (remember canned fish is already salty)
• Ground black pepper — a pinch
• Butter — 1 tbsp (for greasing the baking pan)

Make the filling

Start with the filling so it can sit while you mix the batter. Peel the hard-boiled eggs and dice them small. Rinse and dry the green onions, then slice them finely. Open the canned fish, drain off the excess liquid, and flake the fish gently with a fork. Leave some small chunks for texture. Combine the fish, chopped eggs, and green onions. Season lightly with salt (go easy; the cans bring their own) and add a pinch of black pepper. Give it a gentle stir and set aside.

Mix the batter

In a deep bowl, whisk the 3 raw eggs until smooth. Add the sour cream and mayonnaise and whisk until fully blended. In a separate bowl, combine the sifted flour with the baking soda. Gradually whisk the dry mix into the wet mixture so you avoid lumps. You are aiming for a consistency like thick sour cream: pourable, but not runny.

Assemble and bake

Heat the oven to 180°C. Grease your baking form with the butter. Pour in half of the batter and smooth it out. Distribute the filling evenly on top without packing it down into thick clumps. Pour over the remaining batter and smooth the surface.

Bake for 25–35 minutes, until the top turns a rich golden color. Use a toothpick or wooden skewer to check: if it comes out dry, the pie is done.

Serve it

Let it stand a bit before slicing. Warm is lovely; fully cooled slices hold their shape even better. Pair with a green salad or fresh crunchy vegetables and call it dinner.