📝 About This Recipe
Transport yourself to the brisk, salty shores of Northern Germany with these traditional Fischfrikadellen, a beloved staple of Hanseatic cuisine. These patties are a masterclass in texture, combining flaky white fish with aromatic herbs and a hint of lemon to create a light yet satisfying meal. Whether served hot from the pan or cold in a crusty bread roll, they represent the very best of coastal German comfort food.
🥗 Ingredients
The Fish Base
- 600 grams White Fish Fillets (Cod, Haddock, or Pollock; skinned and deboned)
- 100 grams Smoked Salmon or Trout (finely chopped for a depth of flavor)
The Panade and Aromatics
- 1 piece Stale White Roll (or 2 slices of white bread)
- 1/2 cup Whole Milk (lukewarm, for soaking)
- 1 medium Yellow Onion (very finely minced)
- 1 tablespoon Unsalted Butter (for sautéing the onion)
- 1 large Egg (lightly beaten)
- 1 tablespoon Dijon Mustard (for a subtle tang)
Herbs and Seasoning
- 3 tablespoons Fresh Dill (finely chopped)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from an organic lemon)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
Frying and Coating
- 1/2 cup Breadcrumbs (fine, plain variety)
- 3 tablespoons Clarified Butter (Ghee) (or a high-heat neutral oil)
👨🍳 Instructions
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1
Place the stale roll or bread slices in a small bowl and pour the lukewarm milk over them. Let soak for about 10-15 minutes until completely soft.
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2
While the bread soaks, finely mince the onion. Heat 1 tablespoon of butter in a small pan over medium heat and sauté the onions until translucent and soft, but not browned. Set aside to cool.
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3
Pat the fish fillets dry with paper towels. Using a sharp knife, finely chop the white fish and the smoked fish into a coarse mince (resembling ground meat). Avoid using a food processor if possible to maintain a better texture.
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4
Squeeze the soaked bread thoroughly with your hands to remove as much milk as possible. Discard the remaining milk.
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5
In a large mixing bowl, combine the chopped fish, the squeezed bread, the sautéed onions, the egg, mustard, dill, parsley, and lemon zest.
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6
Season the mixture with salt, white pepper, and a pinch of nutmeg. Mix by hand or with a wooden spoon until the ingredients are well incorporated and the mixture holds together.
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7
Cover the bowl and refrigerate the mixture for 20 minutes. This helps the flavors meld and makes the patties easier to shape.
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8
With moistened hands, divide the mixture into 8 equal portions. Shape them into round patties about 2 cm (3/4 inch) thick.
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9
Spread the breadcrumbs on a shallow plate. Lightly press each patty into the breadcrumbs on both sides, shaking off any excess.
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10
Heat the clarified butter in a large non-stick skillet over medium heat. You want enough fat to shallow fry the cakes for a golden crust.
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11
Place the patties in the hot pan, being careful not to overcrowd. Fry for 4-5 minutes per side until they are deep golden brown and cooked through.
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12
Transfer the cooked Fischfrikadellen to a plate lined with paper towels to drain any excess oil before serving.
💡 Chef's Tips
Use the freshest fish available; the quality of the white fish is the foundation of the dish. If the mixture feels too wet to shape, add a tablespoon of dry breadcrumbs directly into the mix. Avoid high heat when frying; the breadcrumb coating can burn before the fish is cooked through. Adding a small amount of smoked fish provides a 'pro' flavor profile that mimics the traditional coastal smokehouse style. For a gluten-free version, use a gluten-free roll and certified GF breadcrumbs or almond flour for the coating.
🍽️ Serving Suggestions
Serve warm with a side of German Potato Salad (Kartoffelsalat) with vinegar and oil dressing. Pair with a cold Remoulade sauce and a wedge of fresh lemon for squeezing. For a lighter meal, serve atop a bed of cucumber salad (Gurkensalat) with a creamy dill dressing. Go traditional by placing a cold patty inside a crusty 'Brötchen' (German roll) with lettuce for a classic 'Fischbrötchen'. Accompany with a crisp, dry Riesling or a cold Northern German Pilsner.