📝 About This Recipe
Fiskefrikadeller are the soul of Danish coastal comfort food, offering a lighter, more delicate alternative to their famous meat cousins. These pan-fried fish cakes are prized for their airy, almost soufflé-like interior and a perfectly golden, crisp crust. Traditionally enjoyed at seaside lunch spots or cozy family dinners, they represent the very best of Scandinavian simplicity and fresh maritime flavors.
🥗 Ingredients
The Fish Farce
- 600 grams White Fish Fillets (Cod, Haddock, or Hake; chilled and skinless)
- 1.5 teaspoons Fine Sea Salt (Essential for binding the protein)
- 1 medium Onion (Very finely grated or pureed)
- 1 large Egg (Lightly beaten)
- 3 tablespoons Flour (All-purpose)
- 1 tablespoon Potato Starch (Helps achieve the signature bouncy texture)
- 150-200 ml Whole Milk (Added gradually; must be cold)
- 1 small bunch Fresh Chives (Finely chopped)
- 1/2 teaspoon Ground White Pepper
- 1/4 teaspoon Ground Nutmeg (Freshly grated is best)
For Frying
- 50 grams Unsalted Butter (For flavor and browning)
- 2 tablespoons Neutral Oil (Grapeseed or Rapeseed oil to prevent butter from burning)
Quick Danish Remoulade
- 1/2 cup Mayonnaise (High quality)
- 2 tablespoons Greek Yogurt (To add a bit of tang)
- 1 teaspoon Curry Powder (Mild Madras style)
- 2 tablespoons Pickled Gherkins (Finely minced)
- 1 tablespoon Capers (Drained and chopped)
👨🍳 Instructions
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1
Ensure all ingredients, especially the fish and milk, are very cold. This is crucial for the 'farce' (batter) to emulsify correctly.
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2
Cut the fish fillets into small chunks and place them in a food processor. Pulse a few times until the fish is coarsely ground.
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3
Add the sea salt to the fish. Process for about 30 seconds until the mixture becomes sticky and tacky; the salt breaks down the proteins to create the structure.
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4
Add the grated onion, egg, white pepper, and nutmeg. Pulse until just combined.
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5
Sprinkle in the flour and potato starch. Pulse again briefly to incorporate.
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6
With the processor running on low, slowly drizzle in the cold milk. Stop when the mixture is thick and smooth, similar to a very thick porridge. You may not need all the milk.
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7
Transfer the mixture to a bowl and fold in the finely chopped chives. Cover and refrigerate for at least 30 minutes to allow the starches to hydrate.
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8
While the fish rests, prepare the remoulade by mixing the mayonnaise, yogurt, curry powder, minced gherkins, and capers in a small bowl. Set aside.
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9
Heat a large skillet over medium heat. Add the butter and oil. Once the butter foams and begins to subside, you are ready to fry.
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10
Dip a large tablespoon into the hot fat (or a cup of warm water). Scoop a generous portion of the fish farce and use the palm of your other hand or a second spoon to shape it into an oval (quenelle) shape.
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11
Place the cakes in the skillet, leaving space between them. Flatten them slightly with the back of the spoon.
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12
Fry for 4-5 minutes per side. They should be a deep golden brown. Lower the heat if they are browning too quickly to ensure the middle is cooked through.
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13
Remove the fiskefrikadeller and drain briefly on paper towels. Serve immediately while hot and crisp.
💡 Chef's Tips
Use the freshest white fish available; frozen fish can be used but must be thoroughly thawed and patted extremely dry to avoid a watery batter. Never skip the resting period in the fridge, as this ensures the cakes hold their shape and develop a better texture. If the mixture feels too soft to handle, don't panic; it is supposed to be a thick batter rather than a dough—the hot pan will set it. For a more rustic texture, you can finely mince half the fish by hand and process the other half to a paste. Avoid using black pepper; ground white pepper provides the traditional flavor profile without the dark specks.
🍽️ Serving Suggestions
Serve warm on a slice of buttered, dense Danish rye bread (Rugbrød) for a classic 'Smørrebrød' experience. Pair with a side of 'Agurkesalat' (Danish pickled cucumber salad) to provide a sharp, acidic contrast to the rich fish. Accompany with boiled new potatoes tossed in butter and fresh dill. A cold Danish pilsner or a crisp glass of Aquavit is the traditional beverage of choice. For a modern twist, serve over a bed of sautéed spinach or a light pea purée.