Ingredients

The following ingredients have 4 Servings
  • 9 tbsp. unsalted butter
  • 1 medium yellow onion (roughly chopped)
  • 1 rib celery (roughly chopped)
  • 1 lb. cod (cut into 4 large pieces (or haddock))
  • ⅓ cup heavy cream
  • 1½ 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
  • ½ tsp. Tabasco
  • 1 egg
  • Kosher salt and freshly ground black pepper (to taste)
  • ½ cup yellow cornmeal

Instruction

  • 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 ½"-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.