Yankee Fish Cakes

While this dish is a bit more work that I’d prefer in a weeknight meal, it is worth every single minute of effort. The outside is crispy and the inside of the cakes are so incredibly flavorful. I served them with a bit of homemade tartar sauce, but they are standouts alone. This recipe comes from my Savuer: The New Classics cookbook I received for Christmas – everything out of here has been SO GOOD and it’s much easier to use than the magazines. There is even a lentil soup recipe I cannot shut up about – I’ll just let that one sink in for a bit.

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You’ll Need:
9 tbsp unsalted butter
1 medium onion, roughly chopped
1 rib celery, roughly chopped
1 lb skinnless haddock or cod fillets
1/3 cup heavy cream
1.5 cups bread crumbs
3 tbsp mayonnaise
2 tbsp fresh dill
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tbsp pickle relish
1 tsp lemon zest
1/2 tsp hot sauce (like Tabasco)
1 egg
salt and freshly ground black pepper
1/2 cup yellow cornmeal

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In a skillet with deep sides, heat 3 tbsp butter over medium high heat. Add in onion and celery and cook until softened, about 5 minutes. Add fish and cream and bring to a boil. Cover and let the fish cook through, about 6 to 8 minutes. Let the mixture cool for 15 minutes.

Flake fish in the skillet with a fork and transfer mixture to a large mixing bowl. Add in remaining ingredients, except for the cornmeal. Toss mixture together until well combined. Shape into 12 patties, about half an inch think and three inches round. Dredge both sides of each patty in cornmeal. Refridgerate for 30 minutes (or freeze extra patties at this point for later cooking). Wash skillet for next step.

Heat 3 tbsp butter in the same skillet over medium heat. Add in 6 patties and cook, flipping once. They should take between 4-5 minutes a side. Repeat with remaining butter and patties. Serve immediately.

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