Yankee Fish Cakes Print Email

9 TBS unsalted butter
1 medium yellow onion, roughly chopped
1 rib 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 breadcrumbs
3 TBS mayonnaise
2 TBS minced fresh dill
1 TBS Dijon mustard
1 TBS fresh lemon juice
1 TBS 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

Heat 3 TBS 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 breadcrumbs, 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 TBS 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.

SERVES 4 – 6

Saveur Issue #130