Crispy baked cod cakes with a tangy remoulade sauce feel like pure comfort on a plate. They bring together the crispy, golden crust of panko breadcrumbs and the tender, flavorful white fish inside, creating a perfect meal for any day of the week. I love how these cod cakes hold their shape without frying, offering a lighter but just as satisfying dish. It’s the kind of recipe that warms you up on chilly evenings and makes family dinners extra special.
The main ingredients in this recipe are simple but deliver a lot of flavor. We use 1.5 pounds of cooked and flaked cod fillet, which forms the base of these cakes. Panko breadcrumbs provide the crunch, while mayonnaise and Dijon mustard add moisture and a gentle tang. Fresh parsley brings a hint of brightness, and an egg helps hold everything together. The remoulade sauce—made with mayo, Cajun seasoning, hot sauce, and lemon juice—adds a spicy, creamy kick that balances the mild fish perfectly.
The method is straightforward and easy to follow. First, combine the flaked cod with half of the panko, mayonnaise, egg, Dijon mustard, and parsley. Then, form the mixture into eight patties and press them into the remaining panko for a crispy coating. After chilling to firm up, the cakes bake in a hot oven until golden and crispy on the outside. While the cakes bake, whip up the remoulade sauce by whisking together mayo, Cajun seasoning, hot sauce, and lemon juice. Finally, serve the warm cod cakes with a generous dollop of this flavorful sauce.
These cod cakes are perfect for family dinners, especially when you want something comforting but not too heavy. They also work wonderfully at potlucks or gatherings because they hold their shape and taste great warm or at room temperature. Whether you’re serving them on a weeknight or for a special occasion, these crispy baked cod cakes with remoulade will impress everyone at the table.
Why You’ll Love This Crispy Baked Cod Cake Remoulade
- Quick and easy to make: The recipe comes together fast with simple steps and common ingredients.
- Light and crispy: Baking instead of frying means less oil while keeping a satisfying crunch.
- Flavorful yet mild: The cod’s gentle taste mixes beautifully with tangy Dijon, fresh parsley, and the zesty remoulade.
- Family-friendly: These cakes are great for kids and adults alike, making them perfect for multi-generational meals.
- Versatile serving options: Enjoy them as a main dish, in sandwiches, or as a tasty appetizer.
Cod Fillet Tips
When choosing cod fillet, freshness is key. Look for firm, white fillets that smell clean and mild—not fishy. Fresh cod will flake apart easily when cooked and maintain a delicate texture in your cakes. If fresh cod isn’t available, frozen cod works well too; just thaw it fully in the fridge and pat dry before flaking. Removing excess moisture is important because too much water in the fish can make the cakes soggy. When cooking the cod for this recipe, baking or gently poaching it helps keep the fish tender and flaky without drying it out.
Options for Substitutions
- Swap cod for other white fish like haddock, pollock, or tilapia.
- Replace panko breadcrumbs with crushed saltine crackers or finely ground cornflakes.
- Use Greek yogurt or sour cream instead of mayonnaise for a lighter binder.
- Instead of Dijon mustard, try whole grain or yellow mustard for a milder flavor.
- Substitute fresh parsley with chopped cilantro or chives as a herb twist.
- For a milder remoulade, reduce or omit the hot sauce and adjust the Cajun seasoning to taste.
Watch Out for These Mistakes
One common mistake is not draining the cooked cod well enough. Excess moisture can make your cakes fall apart or become soggy. Be sure to gently pat the fish dry before mixing. Another pitfall is skipping the chilling step. This 20-minute refrigeration helps the patties firm up, which makes them easier to handle and prevents them from breaking during baking. Overcooking the cakes in the oven can lead to dryness, so keep a close eye on them; they should be golden and crispy but still moist inside. Lastly, seasoning the remoulade too early might dull the flavors—prepare it close to serving time to keep it fresh and vibrant.
What to Serve With Crispy Baked Cod Cake Remoulade?
These cod cakes pair beautifully with a crisp green salad tossed in lemon vinaigrette, roasted or steamed vegetables like asparagus or green beans, and a side of creamy mashed potatoes or rice pilaf. A tangy coleslaw also works well, as its crunch complements the soft texture of the cakes. For an extra touch, serve a wedge of lemon on the side to brighten every bite.
Storage Instructions
Store: Keep cooked cod cakes in an airtight container in the refrigerator for up to 3 days. Storing them properly helps maintain their texture and flavor.
Freeze: You can freeze the uncooked patties before baking for up to 2 months. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Thaw in the refrigerator overnight before baking.
Reheat: To reheat, warm the patties in a skillet over medium heat for 3 to 5 minutes on each side until heated through and crisp. You can also microwave them covered for about 1 to 2 minutes, but this might soften the crust slightly.
Recipe Info
Preparation Time: About 30 minutes (includes mixing, shaping, and chilling)
Cooking Time: Approximately 18 to 20 minutes baking time
Total Time: Around 50 minutes
Level of Difficulty: Easy
Servings: 4 to 6 (makes 8 cod cakes)
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800 to 950 kcal
- Protein: 90 to 100 grams
- Fat: 40 to 50 grams
- Carbohydrates: 30 to 40 grams
Ingredients
- 1.5 lbs cod fillet, cooked and flaked
- 1 cup panko breadcrumbs, divided
- 1/4 cup mayonnaise
- 1 egg
- 2 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- Cooking spray
Remoulade:
- Mayonnaise
- Cajun seasoning
- Hot sauce
- Lemon juice
Step-by-Step Instructions
Step 1: Mix the Cod Cake Ingredients
In a large bowl, combine the flaked cod with 1/2 cup of the panko breadcrumbs, mayonnaise, egg, Dijon mustard, and chopped parsley. Mix gently but thoroughly until everything is evenly combined.
Step 2: Shape and Coat the Patties
Divide the mixture into 8 equal portions. Shape each portion into a round patty. Press each patty into the remaining 1/2 cup of panko breadcrumbs, coating all sides evenly. This gives you a crispy exterior after baking.
Step 3: Chill the Patties
Place the coated patties on a plate or tray and refrigerate them for 20 minutes. This step firms up the cakes, making them easier to bake without falling apart.
Step 4: Preheat Oven and Bake the Cakes
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and spray it with cooking spray. Arrange the chilled patties in a single layer on the sheet. Spray the tops of the patties lightly as well. Bake for 10 minutes, then carefully flip each patty, spray again, and bake for an additional 8 to 10 minutes until golden brown.
Step 5: Prepare the Remoulade
While the cod cakes are baking, whisk together mayonnaise, Cajun seasoning, hot sauce, and lemon juice in a small bowl to create the remoulade sauce. Adjust the amounts to suit your taste.
Step 6: Serve and Enjoy
Serve the warm crispy cod cakes with a generous spoonful of remoulade sauce on top or on the side for dipping. Enjoy immediately for the best texture and flavor.
The crispy baked cod cake remoulade is a winning dish that’s easy, flavorful, and perfect for many occasions. Give this recipe a try and share how it turned out in the comments. You might also enjoy exploring other seafood dishes or more baked comfort foods here on the blog. Happy cooking!
Crispy Baked Cod Cakes with Tangy Remoulade
Ingredients
Method
- In a large bowl, combine the flaked cod with 1/2 cup of the panko breadcrumbs, mayonnaise, egg, Dijon mustard, and chopped parsley. Mix gently but thoroughly.
- Divide the mixture into 8 equal portions and shape each into a round patty. Press each patty into the remaining 1/2 cup of panko breadcrumbs for an even coating.
- Refrigerate the patties for 20 minutes to firm up.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and spray it with cooking spray.
- Arrange the chilled patties on the sheet and lightly spray the tops. Bake for 10 minutes, flip the patties, spray again, and bake for an additional 8 to 10 minutes until golden brown.
- While the cod cakes bake, whisk together the mayonnaise, Cajun seasoning, hot sauce, and lemon juice in a small bowl. Adjust the seasoning to your taste.
- Serve the warm crispy cod cakes with a generous dollop of remoulade sauce on top or on the side for dipping.
