Yankee Fish Cakes
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Delicious served as a side with Recipe#97547 or Recipe#243984. Makes a nice light dinner. Pair with a glass of your favorite wine (mine happens to be DR Lousen (2008).
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 9tablespoons unsalted butter
- 1
- 1
- 1lb haddock (boneless and skinned, or cod, cut into 4 large pieces)
- 1⁄3cup heavy cream
- 1 1⁄2cups dried breadcrumbs
- 3tablespoons mayonnaise
- 2tablespoons minced fresh dill
- 1tablespoon Dijon mustard
- 1tablespoon fresh lemon juice
- 1tablespoon minced dill pickle
- 1teaspoon lemon zest
- 1⁄2teaspoon Tabasco sauce
- 1
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- 1⁄2cup yellow cornmeal
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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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