Yankee Fish Cakes
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
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Credit: Todd Coleman
9 tbsp. 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 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
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.
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.
SERVES 4 – 6
Pairing Note Enjoy these fish cakes with a hoppy, herbal lager like the Victory Prima Pils ($12.75 for a 12-ounce bottle).
lousy. try dredging in matzo flour before frying instead of corn meal.
the pickles are a good idea. spanish paprika is also good.