Yankee Fish Cakes

  • Serves

    serves 4-6


These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.


  • 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
  • 13 cup heavy cream
  • 1 12 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
  • 12 tsp. Tabasco
  • 1 egg
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup yellow cornmeal


Step 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.

Step 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.

Pairing Note: Enjoy these fish cakes with a hoppy, herbal lager like the Victory Prima Pils ($12.75 for a 12-ounce bottle).

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