Lubys Cafeteria Baked White Fish
Luby’s Cafeteria Baked White Fish was one of those reliable menu items that kept regulars coming back, thanks to its tender, flaky fillet and golden mayonnaise crust. This copycat recipe recreates it with seasoned white fish, a light flour coating, and a mayonnaise topping that browns and crisps under the broiler. It’s ready in about 20 minutes and works for cooks of any experience level.
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Luby’s Cafeteria has long been a staple of Southern home cooking, known for straightforward, satisfying comfort food served fresh every day. Their Baked White Fish was one of the simplest items on the menu and one of the most popular — a firm white fish fillet baked until tender, topped with a thin, golden mayonnaise that sets and lightly crisps under the broiler.
The recipe uses a small number of pantry-friendly ingredients: the fish itself, salt, pepper, flour, mayonnaise, and lemon pepper. No elaborate sauce, no long marinade. The technique does the work.
Why This Recipe Works
The most unusual element of this recipe is the mayonnaise topping, and it’s also the most important one. Mayonnaise is mostly oil and egg yolk, which means it conducts heat efficiently and browns well under dry heat like a broiler. Spread in a thin layer over the fish, it seals in moisture during the oven phase, then crisps and caramelizes into a light crust during the broil. The result is fish that stays flaky inside while developing a slightly firm, golden exterior.
Lemon pepper sprinkled over the mayonnaise layer adds brightness that cuts through the richness of the coating. The flour dredge underneath gives the fish a subtle structure and helps the mayonnaise adhere evenly across the surface.
Ingredients
- White fish fillets (haddock, cod, or halibut) – Provide the mild, firm base of the dish. Any firm-fleshed white fish works.
- Salt – Seasons the fish directly before dredging.
- Black pepper – Adds mild heat and depth to the base seasoning.
- All-purpose flour – Creates a thin coating that gives the fish structure and helps the mayonnaise topping adhere.
- Mayonnaise – Forms the topping that seals in moisture during baking and browns into a light crust under the broiler.
- Lemon pepper seasoning – Adds citrus brightness and a bit of spice to the mayonnaise layer.
How to Bake Fish
You can put this baked fish meal together in no time.
- Pat each fish fillet dry with a paper towel, then season it with salt and pepper.
- Dredge the fish in flour, then carefully shake off any excess flour.
- Place the fish in a baking dish, then cover the top with a 1/4-inch layer of mayonnaise.
- Sprinkle lemon pepper over the mayonnaise.
- Bake the fish for about 15 minutes at 350 degrees.
- To finish the fish off, turn on the broiler and pop the fish under it to allow the top to brown. The mayonnaise browns and almost forms a crispy crust on top – delicious!
CopyKat Tip: Make this keto-friendly! Dredge with almond flour instead of regular flour and save those carbs!
Serving Suggestions
Luby’s Baked White Fish pairs naturally with other cafeteria-style sides. Luby’s Macaroni and Cheese is a classic pairing. Other well-matched sides include roasted or steamed vegetables, mashed potatoes, coleslaw, or a simple green salad.
For a full Luby ‘s-style plate, try serving alongside Luby’s Skillet Cabbage or their Mixed Squash Casserole. A wedge of lemon on the side complements the lemon pepper topping.
For beverages, iced tea or sparkling water with lemon are clean pairings that don’t compete with the mild flavor of the fish.
Storage & Reheating Instructions
- Refrigerator Storage: Store leftover fish in an airtight container for up to 2 days. The mayonnaise crust will soften during storage.
- Reheating Method: Reheat in a 325-degree F oven for 8 to 10 minutes, or under the broiler for 2 to 3 minutes to restore some of the crust’s texture. Avoid microwaving, as it can make the crust rubbery and dry out the fish.
- Freezer Storage: Not recommended. Baked fish with a mayonnaise crust does not freeze well. The texture of both the fish and the topping deteriorates significantly after freezing and thawing. Prepare fresh as needed.
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Luby’s Cafeteria Baked White Fish Copycat
Ingredients
- 24 ounces white fish (cod, haddock, white fish, or paiche)
- salt and pepper
- 1/2 cup all purpose flour
- 1 cup mayonnaise
- 1 teaspoon lemon pepper
Instructions
- Preheat oven to 350 degrees. Blot excess moisture off of fish with paper towels. Season both sides of the fish with salt and pepper. Dredge fish in flour, and shake off excess flour. Place fish filets in a 9 x 13 inch baking dish. Gently spoon mayonnaise over the fish, spread mayonnaise over the fish evenly. Sprinkle lemon pepper over the mayonnaise. Add about 1/2 cup water to the baking dish. Bake fish for approximately 15 minutes. Then turn the broiler on your oven, and brown the mayonnaise on top of the fish.
Notes
- Watch the broiler closely. The difference between a golden crust and a burned one is about 60 seconds. Stay near the oven during this step.
- Fish is done when it reaches an internal temperature of 145 degrees F and flakes easily when pressed with a fork. Avoid opening the oven repeatedly during the bake, as this extends the cook time and can dry out the fish.
- If your fillets are thicker than about 3/4 inch, add 3 to 5 minutes to the bake time and check for doneness before moving to the broiler.
- Spreading the mayonnaise evenly to the edges of the fillet helps ensure the whole surface crisps uniformly and the outer edges of the fish don’t dry out.
The little turn where the mayo goes under the broiler so it browns into a crust is such a specific, cafeteria-style detail. You’re not just chasing the flavor of a discontinued favorite I also ended up opening King Soopers ad afterward because it carries the same thread a little further.
Great recipe! I really enjoyed reading this and appreciate the effort put into it.
I also miss this at Luby’s! Thank you for re-creating it!
Question: Can Lite or no-fat Mayo be substituted?
Also, I would like to find a recipe for their Cranberry Salad. It is more of a dessert than a salad. In addition to cranberries, it has grapes, small marshmallows, pecans and other stuff. They only served it around Thanksgiving and Christmas. Talk about yummy!
Thanks for your help. — Rachel
I don’t think light or low-fat mayo work well, you could try it. I think this needs the egg yolk in the mayo to help set up. I appreciate your other suggestion!
Could you make this recipe with a topping of panko on top of the mayonnaise?
I think that would work nicely.
Luby’s announced it will be closing. Several years ago they sold a cookbook with most of there favorite dishes. Heat oven to 350. Coat fish with flour, shake off excess. Spread mayonnaise evenly on fish. Sprinkle with lemon pepper and dried parsley. Place in large enough pan. Pour water around fish to 1/8 inch in depth. Cook 20 to 25 min or fish flakes and top is golden brown.
You’re recipe is a hit, it looks like! My lil tweak is using tartar sauce instead of plain mayo. Nice lil twist. Thanks for posting this!
Do you know what Luby’s most requested recipe might be?
I am not sure. They did put this fish back on their menu a couple of months ago.
That is good enough for me. Love all things Luby’s. Wish we had one close. Fish on Friday!!! Thanks.
Great recipes! But I have a hard time with the light gray print. I hope you’ll consider switching to black print, as it will make it so much easier to read. Thanks!
Thank you I will see about doing this!
This is really good
I wished they would not have stopped serving this!
Looks delicious and attractive cake, thanks for sharing the recipe
I just discovered your website, and I’m already in love! Can’t wait to try this recipe!
Thanks so much!
Just a thought… I would love to see some Gluten Free versions of restaurant favorites. (And maybe you have that, and I just haven’t seen it yet). I’ve gotten fairly good at substituting Gluten Free flour for recipes like this one, where it’s just used for dredging, but when it’s for baking, it’s not always an easy swap of ingredients…
Thanks again!
We are bigtime Lubys fans also. My husband requested Lubys baked fish. I look forward to trying your recipe. I also miss the salmon croquet.
Thanks for this recipe post. I will check back in when I’ve made it.
Thanks!
Sonia
Thanks for letting me know. I hope you enjoy it.
Thank you, thank you, your baked fish recipe was a hit! I got it right the 1st time!
I will definitely seek you out for more copycat recipes.
Thanks
Sonia
I am glad you liked it!
Thanks for all your recipes. This looks good.
Do you have any more Luby’s recipes. i.e. Baked Corn.
I had a friend live temporarily with me while between moving from one place to another. She would make this frequently because we both loved fish. The only thing that she did differently was to use milk instead of water in the pan, a ‘secret’ method she learned from her mother. It was so delicious that we sometimes had it at least 6 times a month. BEWARE… If you have gout, you’ll probably have a massive attack from too much white fish. As I did, and spent days in the hospital!!
Oh man, that couldn’t have been good. Good to know that too much white fish can be bad for you.
I am sorry Irene you got sick and hope you are much better, it sounds like a great recipe, I was unaware how too much can be bad for you/us. Thank you for sharing and wishing you the best.
Estella
I wish you would make a copy of Banquet Chicken or Turkey pot pies. They are the only ones I really like. I’ve tried for 60 years to copy it with no luck making the sauce.
I’ve never heard of Luby’s in my part of California. Sometimes, I add Parmesan to the mayonnaise– and maybe even some herbs– and you are right. This is absolutely delicious!
My daughter bought a couple of bags of salmon fillets. She moved into an apt. then a few weeks later & doesn’t want the fish. No one eats it but me now so do you think this recipe woud work with salmon ? Thanks.
I think it would work ok, if you are trying to mask the fact that it is fish, sure, why not.
For Salmon I like to do, a marinade equal parts of soy sauce, vegetable oil, and brown sugar. I think this works well too.
Steph,
I always perk up when you release a Luby’s gem. I make this but now with the lemon pepper ingredient it is bound to be a keeper. Maybe even a little lemon juice and zest could also be used? That would take the dull out of Pollack and Whiting, I believe.
I have added lemon zest to this instead of lemon pepper and I like it better. The flavor is more natural.