Yankee Fish Cakes

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READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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