Yankee Fish Cakes - cooking recipe

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

Preparation

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.