These baked fish cakes can be made with a panko, bread crumb or crushed saltine coating, or no coating at all if you are low carb. The Southern Comeback sauce is a classic and is a very easy dipping sauce to pair with this Southern dish.
1poundskinless fish filetsshredded or finely chopped (any white fish without skin)
1 poundcanned crab meatlump crab meat
1large egglightly beaten with a whisk
¾cupthick mayonnaisenot olive oil based mayonnaise
¼cupsour creamthick, not light
2tablespoonsmustardI used Dijon
3tablespoonschopped scallionsor chives or herbs
1teaspoonkosher saltadjust amount to your own taste
½teaspoon white pepper
2tablespoonschopped parsleyoptional
¼ cupcornichon picklesor capers
¾cuppanko or breadingoptional
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
SOUTHERN COMEBACK SAUCE:Whisk together these ingredients:
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
TARTAR SAUCE:Whisk together all of the following ingredients in a bowl. Cover and store in the refrigerator until ready to serve.
1 cup mayonnaise
1/2 cup sour cream
1/2 onion, finely minced
4 cornichons, finely minced (can substitute pickles or capers)