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“Delicious served as a side with Cioppino or Summer Salad -- Hold the Lettuce!. Makes a nice light dinner. Pair with a glass of your favorite wine (mine happens to be DR Lousen (2008).”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 3 tablespoons butter in a 12" skillet over medium heat.
  2. Add onions and celery and cook, stirring, until soft, 5–6 minutes.
  3. Add fish and cream and bring to a boil over medium-high heat.
  4. Cook, covered, until fish is cooked through, 6–8 minutes.
  5. Let mixture cool for 15 minutes.
  6. Flake fish in the skillet with a fork, then transfer mixture to a large bowl.
  7. Add bread crumbs, mayonnaise, dill, mustard, lemon juice, pickles, zest, Tabasco, egg, and salt and pepper.
  8. Toss mixture together until well combined.
  9. Shape fish mixture into twelve 1⁄2"-thick patties.
  10. Dredge each patty in cornmeal; set aside in refrigerator for 30 minutes on a parchment paper–lined baking sheet.
  11. Heat 3 tablespoons butter in a 12" skillet over medium heat.
  12. Add 6 patties to the skillet and cook, turning once, until golden, 8–10 minutes.
  13. Wipe out skillet; repeat with remaining butter and fish cakes.

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