Ingredients
    •    2 lbs whitefish, cod, haddock or catfish
    •    3 tbsp unsalted butter
    •    1 yellow onion, roughly chopped
    •    1/3 cup heavy cream
    •    1-1/2 cups dry bread crumbs
    •    2 tbsp mayonnaise  
    •    1-1/2 tsp ground mustard
    •    1 tsp dried parsley flakes
    •    1/2 tsp Old Bay Seasoning
    •    1/2 tsp Tabasco Pepper Sauce
    •    1 egg, beaten
    •    1 tsp salt
    •    1/2 tsp ground black pepper
    •    Canola oil
    •    1/2 cup stone ground white cornmeal

Preparation:

1. Heat 3 tbsp butter in a large skillet over medium heat.
2. Add onions and cook until soft; 3-4 minutes.
3. Add fish and cream and bring to a boil over medium-high heat. Season with a pinch of salt and freshly-ground black pepper and cook covered for approximately 10-12 minutes or until fish is cooked through. Allow mixture cool for 15 minutes.
4. When cooled, transfer mixture to a large bowl, removing any excess liquid. Flake with with a fork.
5. Add bread crumbs, mayonnaise, ground mustard, parsley flakes, Tabasco, Old Bay seasoning, eggs, and salt and pepper. Fold mixture together until well combined.
6. Shape fish cake mixture into approximately 8 to 10 3/4"-thick patties.
7. Gently dredge each patty in cornmeal and set on sheet pan to set in refrigerator for 30 minutes.
8. Preheat oven to 400º.
9. Heat a couple tbsp of canola oil in large cast iron skillet over medium heat. Add 3 or 4 patties to the skillet and cook each side until lightly browned; approximately 3 minutes per side. Place browned fish cakes on greased sheet pan. Repeat until each fish cake is cooked in this manner.
10. Place fish cakes in preheated 400º oven and cook for 5-7 minutes.

Serve with Tartar sauce and lemon.