The key to a great fish cake is the quality of the fish used. I like a lighter fish cake, which means less filler, and that can be a problem when you are frying the cakes as it requires flipping. The secret to fish cakes that hold together without a ton of filler is baking them instead of frying.
I use a mix of canned lump crab and frozen cod, bind it loosely with mayo, sour cream, and egg, then bake until set. The Southern Comeback Sauce is a classic dipping sauce to serve with fish cakes. It’s a spicy, tangy mayo-based dip that’s a staple in Southern seafood restaurants.
Quick Summary: Baked fish cakes made with crab and cod, held together with minimal filler. No frying, no flipping. Served with a spicy Southern Comeback Sauce. Can be made slow carb by skipping the panko coating. Prep: 20 min + 1 hr. chill | Cook: 15 min | Makes: 15-20 cakes
Jump to: RECIPE | Why Baked? | Substitutions | Step by Step | Comeback Sauce | FAQ
Dip these cakes in the Southern Comeback Sauce and you have the start of a classic Southern dinner!
I also made a version of the fish cakes that excluded the panko, as panko is not compliant with a slow carb diet however (see photo below).
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Why Bake Fish Cakes Instead of Frying?
Of course, the answer to which is better between sauteed and baked fish cakes is that it depends on your taste preferences. If you are leading any kind of a low-carb or slow-carb lifestyle, or if you need to be gluten-free, these baked fish cakes are sure to please without all the carbs.
See this post to learn more about the similarities and differences between Low-Carb, Slow-Carb, and Keto diets.
They tend to be a little lighter as they do not soak up any oil. For a tasty version of sauteed fish cakes, this recipe for Spicy Fish Cakes with Panko has excellent flavor and texture.
Ingredients & Substitutions
The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.
For the Fish:
I used crabmeat from cans (must be lump crab meat, however) and frozen cod in the recipe below.
I have also tested this recipe with catfish and tilapia, but it is best if you use whitefish that can be easily shredded (tilapia was a bit difficult to chop into small pieces).
You could also chop up uncooked shrimp after taking the tails off.
Tip: Whatever mix you use, make sure the total comes to 2 pounds. Anything less, the patties will be too watery and might not stay together. Any more than 2 pounds and they could turn out dry.
Seasoning and Spice Substitutions:
I have also substituted chives, fresh herbs, and parsley for the green onions, and substituted capers for the cornichon pickles.
The spice can be anything you prefer. I like Old Bay seasoning or smoked paprika. The Southern Comeback Sauce is on the spicy side, so I stayed away from the spicier chile pepper powders.
How to Make Baked Fish Cakes (Step by Step)
These are the basic steps, no matter what kind of fish you decide to use.
What Is Southern Comeback Sauce?
This classic dipping sauce is extremely quick and easy and is a standard to serve in the South with deep-fried, battered seafood. I’ve also made an awesome hush puppies dish and used the comeback sauce as a dip.
Comeback Sauce is mayonnaise-based and tastes similar to Thousand Island dressing (but not as sweet).
My recipe for Southern Comeback Sauce is included in the Notes section of the Recipe Card, along with a classic tartar sauce.
For something less creamy, but unique, serve the fish cakes with a hot pepper jelly as a dipping sauce.
Another great dipping sauce is this Old Bay Remoulade sauce included in the hush puppies recipe. Just make sure you don’t leave out a dipping sauce, or you won’t be asked to “come back”!
FAQ
Usually it is due to the amount of filler used and the cooking method of frying. Baking them on a sheet pan instead of frying doesn’t require as much breading and they are not moved around until they have set up. Also make sure your mixture totals 2 pounds of fish, as less than this may make them too wet.
Any white fish that shreds easily. Cod and catfish work well. Tilapia is harder to work with. Lump crab meat adds richness. You can also use chopped raw shrimp.
Yes. Thaw completely and pat dry before shredding.
it is better not to, as over-processing makes the cakes dry and dense. You also want to hand-chop for varied texture.
It can be. Skip the panko coating and it’s slow carb compliant. The binding ingredients (mayo, sour cream, egg) are naturally slow carb.
A dipping sauce is important to Southern cooking. You could use the Comeback Sauce, a tartar sauce, or a remoulade. For sides, green vegetables like asparagus, broccoli, or sautéed spinach work well. Avoid white vegetables that blend in visually. For a great Southern dessert, try this Old-Fashioned Banana Pudding.
Yes. Freeze uncooked cakes on a sheet pan, then transfer to a bag. Bake from frozen, adding a few minutes to cook time.
No, the hour in the fridge helps the cakes hold together.
For 40+ recipes that focus on fish, check out this comprehensive seafood category.
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Baked Fish Cakes with Comeback Sauce
Equipment
- large bowl (two)
- measuring spoons and cups
Ingredients
- 1 pound skinless fish filets shredded or finely chopped (any white fish without skin)
- 1 pound canned crab meat lump crab meat
- 1 large egg lightly beaten with a whisk
- ¾ cup thick mayonnaise not olive oil based mayonnaise
- ¼ cup sour cream thick, not light
- 2 tablespoons mustard I used Dijon
- 3 tablespoons chopped scallions or chives or herbs
- 1 teaspoon kosher salt adjust amount to your own taste
- ½ teaspoon white pepper
- 2 tablespoons chopped parsley optional
- ¼ cup cornichon pickles or capers
- ¾ cup panko or breading optional
Instructions
- Preheat the oven to 400°F.Shred the white fish filets with a knife or with forks and mix together with the crab. If you chop the white fish, chop it finely. Set the bowl aside.1 pound skinless fish filets, 1 pound canned crab meat
- In a separate large bowl, whisk together the egg, mayo, sour cream and mustard. Add the chopped scallions or chives, the salt and pepper and parsley (if using) and stir all together. Can also add chopped cornichon pickles or capers at this point.Add the fish mixture to the mayonnaise mixture and stir together gently but thoroughly. Cover and chill for at least 1 hour (or more).1 large egg, 3/4 cup thick mayonnaise, 1/4 cup sour cream, 2 tablespoons mustard, 3 tablespoons chopped scallions, 1 teaspoon kosher salt, 1/2 teaspoon white pepper, 2 tablespoons chopped parsley, 1/4 cup cornichon pickles
- Remove from refrigerator and gather a handful of mixture and lightly form into a small ball. The bowl should make about 15 – 20 patties. The patties will be loosely held together and may seem too moist. Just make them a bit smaller if they won’t stay together for you.Place the fish ball on the baking sheet and gently flatten a bit. Coat generously with panko. (Leave off the panko if you are making the low carb version).
- Bake the fish cakes for 12-15 minutes in the preheated oven (400 F preheated). Do not turn them. They should be a pale light brown on top.Remove them from the oven and turn your oven to broil. Move your oven rack to the broil position. Place the sheet pan back in under the broiler for about 2-3 minutes to brown the tops. Watch carefully so as not to burn.2 tablespoons chopped parsley, 3/4 cup panko or breading
- Remove from the oven, let them sit for a few minutes and then serve with lemon wedges and a dipping sauce. (Recipe for dipping sauce is in the Notes section).I served it with asparagus but peas or greens would be a great accompaniment.
Video
Notes
- 1 cup mayonnaise
- 1/4 cup chile sauce
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestshire sauce
- 1 teaspoon hot sauce
- pinch of salt
- 1/2 teaspoon dry mustard
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 onion, finely minced
- 4 cornichons, finely minced (can substitute pickles or capers)
- 2 teaspoons mustard (can substitute 1 tablespoon white-wine vinegar)
- 1 1/2 tablespoons minced herbs (chives or tarragon are my favorites)
Roy would love the chicharrones. I’ve tried several places but couldn’t find them Where did you?
Actually Annie, I’ve gotten them at Walmart and Cub. Sometimes they call them “bacon puffs” or “pork skins”. They are usually in with the chips and snacks.
These crab cakes are AMAZING ! This is the first time I attempted to make crab cakes…..YOU made it EASY !
Can I make this same recipe as a casserole , without it becoming too dry ? I plan on having 8 guests, & plan to use real jumbo crab, shrimp, and fresh salmon in the recipe…..please help me if you can !!! Thank you for all you do !
Hi Carol, Thank you for the kind comment. I’m really not sure about the casserole part, although I’m intrigued with the idea! I’d try it with some sort of sauce on the bottom of the baking dish (remoulade type sauce), and then cover it with foil to help keep the moisture in.
Let me know if you try it and it works out OK?
No baking temperature
The first sentence in the recipe card says to preheat the oven to 400 F. Step #4 in the Illustrated steps also says to bake at 400 for 12 minutes. I’ll add another reference to it in the directions. Sorry you missed it!