Kosher salt and freshly ground black pepperto taste
½cupyellow cornmeal
Instructions
Heat 3 tbsp. 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 ½"-thick patties.
Dredge each patty in cornmeal; set aside in refrigerator for 30 minutes on a parchment paper–lined baking sheet.
Heat 3 tbsp. 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.