Yankee Fish Cakes Recipe

Name: Yankee Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tablespoons unsalted butter; 1 medium yellow onion (roughly chopped); 1 celery rib (roughly chopped); 1 lb haddock (boneless and skinned, or cod, cut into 4 large pieces); 1/3 cup heavy cream; 1 1/2 cups dried breadcrumbs; 3 tablespoons mayonnaise; 2 tablespoons minced fresh dill; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 tablespoon minced dill pickle; 1 teaspoon lemon zest; 1/2 teaspoon Tabasco sauce; 1 egg; kosher salt, to taste; fresh ground black pepper, to taste; 1/2 cup yellow cornmeal

Servings: persons

9 tablespoons unsalted butter
1 medium yellow onion (roughly chopped)
1 celery rib (roughly chopped)
1 lb haddock (boneless and skinned, or cod, cut into 4 large pieces)
1/3 cup heavy cream
1 1/2 cups dried breadcrumbs
3 tablespoons mayonnaise
2 tablespoons minced fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon minced dill pickle
1 teaspoon lemon zest
1/2 teaspoon Tabasco sauce
1 egg
kosher salt, to taste
fresh ground black pepper, to taste
1/2 cup yellow cornmeal

1
["Heat 3 tablespoons 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 tablespoons 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."]

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 9 tablespoons unsalted butter, 1 medium yellow onion (roughly chopped), 1 celery rib (roughly chopped), 1 lb haddock (boneless and skinned, or cod, cut into 4 large pieces), and more.

Yes, Yankee Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yankee Fish Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions