Yankee Fish Cakes
Ingredients
- 9 tablespoons unsalted butter ⓘ
- 1 medium yellow onion (roughly chopped) ⓘ
- 1 celery rib (roughly chopped) ⓘ
- 1 lb haddock (boneless and skinned, or cod, cut into 4 large pieces) ⓘ
- 1/3 cup heavy cream ⓘ
- 1 1/2 cups dried breadcrumbs ⓘ
- 3 tablespoons mayonnaise
- 2 tablespoons minced fresh dill ⓘ
- 1 tablespoon Dijon mustard ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- 1 tablespoon minced dill pickle ⓘ
- 1 teaspoon lemon zest ⓘ
- 1/2 teaspoon Tabasco sauce ⓘ
- 1 egg ⓘ
- kosher salt, to taste ⓘ
- fresh ground black pepper, to taste ⓘ
- 1/2 cup yellow cornmeal ⓘ
Instructions
- Heat 3 tablespoons butter in a 12" skillet over medium heat.
- Add onions and celery and cook, stirring, until soft, 5-6 minutes.
- Add fish and cream and bring to a boil over medium-high heat.
- Cook, covered, until fish is cooked through, 6-8 minutes.
- Let mixture cool for 15 minutes.
- Flake fish in the skillet with a fork, then transfer mixture to a large bowl.
- Add bread crumbs, mayonnaise, dill, mustard, lemon juice, pickles, zest, Tabasco, egg, and salt and pepper.
- Toss mixture together until well combined.
- Shape fish mixture into twelve 1⁄2"-thick patties.
- Dredge each patty in cornmeal; set aside in refrigerator for 30 minutes on a parchment paper-lined baking sheet.
- Heat 3 tablespoons butter in a 12" skillet over medium heat.
- Add 6 patties to the skillet and cook, turning once, until golden, 8-10 minutes.
- Wipe out skillet; repeat with remaining butter and fish cakes.
Nutrition & Diet Analysis (per serving)
906
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).