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Crispy Baked Cod Cakes with Tangy Remoulade

These crispy baked cod cakes are comforting and flavorful, featuring a crunchy panko crust and served with a tangy remoulade sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 850
Ingredients Method Notes

Ingredients
  

For the Cod Cakes
  • 1.5 lbs cod fillet, cooked and flaked Look for firm, white fillets
  • 1 cup panko breadcrumbs, divided Provides crunch
  • 1/4 cup mayonnaise Can substitute with Greek yogurt
  • 1 large egg Helps hold the mixture together
  • 2 tbsp Dijon mustard Adds a gentle tang
  • 2 tbsp fresh parsley, chopped Can substitute with cilantro or chives
For the Remoulade
  • 1/4 cup mayonnaise Base for the sauce
  • 1 tbsp Cajun seasoning Adjust to your taste
  • 1 tbsp hot sauce For spiciness, reduce or omit if desired
  • 1 tbsp lemon juice Freshly squeezed is best

Method
 

Preparation
  1. 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.
  2. 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.
  3. Refrigerate the patties for 20 minutes to firm up.
Baking
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and spray it with cooking spray.
  2. 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.
Preparing the Remoulade
  1. 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.
Serving
  1. Serve the warm crispy cod cakes with a generous dollop of remoulade sauce on top or on the side for dipping.

Notes

Great for family dinners, potlucks or gatherings. Store cooked cakes in an airtight container for up to 3 days.