Delicious served as a side with Recipe#97547 or Recipe#243984. Makes a nice light dinner. Pair with a glass of your favorite wine (mine happens to be DR Lousen (2008).
Provided by dojemi
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 718.1, Fat 42.1, SaturatedFat 22.7, Cholesterol 235.4, Sodium 591.9, Carbohydrate 48.1, Fiber 3.7, Sugar 5.1, Protein 37
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