Quick Summary: Crispy baked fish cakes made with cod and lump crab, no frying needed. Served with a tangy Southern comeback dipping sauce and a classic tartar sauce. Needs an hour to chill. Can use fresh or frozen fish. Prep: 15 min | Chill Time: 1 hour | Cook: 15 min | Makes: 16 to 20 small cakes (serves 4)
Jump to: RECIPE | Best Fish Cake Dipping Sauces | Southern Comeback Sauce | Why Baked? | Substitutions | Step by Step Directions | FAQ
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.
In this recipe, I use a mix of canned lump crab and frozen cod, bind it loosely with mayo, sour cream, and egg, then bake until set.
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Best Sauces for Fish Cakes
The best sauces I have found for fish cakes are Southern comeback sauce, tartar sauce, remoulade, and lemon aioli.
Fish cakes work with a range of sauces depending on how rich or acidic you want the pairing. The Southern comeback sauce in this recipe is tangy and slightly spicy; similar to a remoulade but with more depth.
Other good options include classic tartar sauce for a traditional pairing, lemon aioli for something lighter, or a simple squeeze of lemon with capers if you want to keep it minimal.
For something less creamy, but unique, serve the fish cakes with a hot pepper jelly as a dipping sauce.
For 40+ more tested recipes, from quick weeknight fish dinners to holiday seafood entertaining, browse the full fish and seafood recipe collection.
What Is Southern Comeback Sauce?
Comeback sauce is a tangy, mayonnaise-based dipping sauce from Jackson, Mississippi, a little like Thousand Island dressing but less sweet and with more kick.
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).
Comeback sauce takes about five minutes to make. Whisk together:
- 1 cup mayonnaise
- 1/4 cup chili sauce
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon dry mustard
- a pinch of salt
Don’t leave out a dipping sauce when you make fish cakes, or you won’t be asked to “come back”! A classic tartar sauce recipe is in the recipe card notes, if you prefer a more traditional sauce.
Can You Bake Fish Cakes Instead of Frying?
Yes. Bake fish cakes at 400°F on a lined sheet pan for 12 to 15 minutes without turning them, then broil for 2 to 3 minutes to brown the tops. Baked cakes need less filler because they are never flipped, and they come out lighter because they don’t soak up oil.
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.
For a tasty version of sauteed fish cakes, this recipe for pan-fried catfish cakes with Panko has excellent flavor and texture.
Ingredients & Substitutions
You need 2 pounds of white fish and lump crab, mayonnaise, sour cream, an egg, Dijon, scallions, parsley, cornichons, and panko if you want a crisp top.
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 Fish Cakes in the Oven
The basic method is to mix the fish and crab into a mayo and egg binder, chill for an hour, shape and coat with panko, then bake at 400°F for 12 to 15 minutes and broil for 2 to 3 minutes.
Here are more detailed steps for making baked fish cakes with a Southern comeback sauce.
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. Here is the full slow carb food list.
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.
A tangy, slightly spicy dipping sauce works best with baked fish cakes. Southern comeback sauce (a mayonnaise-based sauce similar to remoulade) is the classic Southern choice and pairs well with any white fish cake. Tartar sauce is a more traditional option. For something lighter, try lemon aioli or a squeeze of fresh lemon with capers. Recipes for comeback sauce and tartar sauce are in the recipe card below.
Pat the fish dry before chopping, coat the tops with panko, and finish under the broiler for 2 to 3 minutes. Give the cakes room on the pan so they brown instead of steam.
Not for this recipe. The raw fish is chopped, mixed with the crab, and cooks through in the oven. The centers should reach 160°F, since the mix contains raw fish and egg.
Want a printable reference for your kitchen? The Fish and Seafood Quick Reference Guide covers cooking methods, timing charts, sauce pairings, and holiday planning ideas in 8 pages you can keep next to the stove.
Baked Fish Cakes with Comeback Sauce
Equipment
- large bowl (two)
- measuring spoons and cups
Ingredients
- 1 pound skinless cod filets
- 1 pound canned lump crab meat
- 1 large egg lightly beaten with a whisk
- ¾ cup thick mayonnaise
- ¼ cup sour cream thick, not light
- 2 tablespoons Dijon mustard
- 3 tablespoons chopped scallions
- 1 teaspoon kosher salt to taste
- ½ teaspoon white pepper
- 2 tablespoons chopped parsley
- ¼ cup cornichon pickles
- ¾ cup panko or breading
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 cod filets, 1 pound canned lump 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 Dijon 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). Bake until the centers reach 160°F. 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.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 chili sauce
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire 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)
- Substitute any skinless white fish for cod
- mayonnaise should be thick, not olive oil based
- panko or breading is optional
- you can substitute capers for the pickles
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!
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?
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.