Yankee Fish Cakes
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
Yield: serves 4-6
- 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
- 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.