1 2/3 lb. pollock, red snapper or cod, cooked and picked
2 Tbsp. grated onion
2 Tbsp. plus 2 tsp. lemon juice
1/3 stick butter, melted
3 Tbsp. cracker crumbs
1 tsp. salt
1 1/3 c. milk
light dash of Tabasco
1/4 tsp. baking soda
1/4 c. chopped parsley
4 eggs, well beaten
1 Tbsp. dry sherry
cracker crumbs (to cover)
butter pats

Mix in a 2-quart casserole; cover with cracker crumbs and dot with butter. Bake until set. Serve with potatoes and slaw.