Spicy Baked (not fried) Fish Cakes Big Easy Style

Andy Anderson !


Another cold day in Wichita, and another wonderful chance to spend time in the kitchen, experimenting... This time it’s fish cakes. I tried several different types of fish; finally settling on a 50/50 mix of shrimp and cod. Feel free to try your own mix.

I then added some spices to kick up the flavor, and baked, not fried the results.

So, you ready… Let’s get into the kitchen.

★★★★★ 1 vote
20 Min
20 Min


18 oz
fresh fish, i chose cod, and shrimp 50/50, and chopped
2 medium
2 c
panko bread crumbs
1/4 tsp
black pepper, freshly ground, or to taste
1 Tbsp
2 tsp
brown mustard, i chose gray poupon
1 Tbsp
dried thyme
1/4 c
fresh italian parsley, chopped
2 Tbsp
scallions, chopped
1/2 c
celery, finely chopped
2 Tbsp
worcestershire sauce
2 tsp
hot sauce, i chose frank's original
grated zest and juice from 1/2 of a lemon, or lime
olive oil for cooking


1Gather all your ingredients together.
2Place the fish and the eggs in the bowl of a food processor, fitted with an S-blade.
3Process with one-second pulses until it forms a course paste, about 8 – 10 pulses.
4Put the processed fish into a large bowl, add all the other ingredients, except the oil, and mix to combine. Do not over mix.
5Chef's Note: I did try them with half the breadcrumbs with the fish, and the other half used as a coating, but I preferred them with all the breadcrumbs with the fish.
6Shape the mixture into small cakes of about 5 ounces each.
7Place a rack in the middle position, and preheat the oven to 375f (190c).
8Heat the oil in a sauté pan, and cook the fish cakes about two minutes on each side.
9Transfer to a parchment-lined baking sheet, and finish cooking in the oven for 8 – 10 minutes.
10Serve warm on a bed of Spring greens and garnish with some tarter sauce. Enjoy.
11Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy