Yankee Fish Cakes

Name: Yankee Fish Cakes
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 9 tbsp. unsalted butter; 1 medium yellow onion, roughly chopped; 1 stalk celery, roughly chopped; 1 lb. boneless, skinless haddock or cod, cut into 4 large pieces; 1 ⁄ 3 cup heavy cream; 1 1 ⁄ 2 cups dried bread crumbs; 3 tbsp. mayonnaise; 2 tbsp. minced fresh dill; 1 tbsp. Dijon mustard; 1 tbsp. fresh lemon juice; 1 tbsp. minced dill pickle; 1 tsp. lemon zest; 1 ⁄ 2 tsp. Tabasco; 1 egg; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup yellow cornmeal

Serves
serves 4-6

TODD COLEMAN

These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.

Ingredients

9 tbsp. unsalted butter
1 medium yellow onion, roughly chopped
1 stalk celery, roughly chopped
1 lb. boneless, skinless haddock or cod, cut into 4 large pieces
¹⁄₃ cup heavy cream
1 ¹⁄₂ cups dried bread crumbs
3 tbsp. mayonnaise
2 tbsp. minced fresh dill
1 tbsp. Dijon mustard
1 tbsp. fresh lemon juice
1 tbsp. minced dill pickle
1 tsp. lemon zest
¹⁄₂ tsp. Tabasco
1 egg
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ cup yellow cornmeal

ADVERTISEMENTAD

Instructions

Step 1

Heat 3 tbsp. 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.

Step 2

Heat 3 tbsp. 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.

Heat 3 tbsp. 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 tbsp. 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.

Pairing Note: Enjoy these fish cakes with a hoppy, herbal lager like the Victory Prima Pils ($12.75 for a 12-ounce bottle).