The fish restaurant's most delicious fish cakes (Fiskefrikadeller)

I first tasted these fish cakes (fiskefrikadeller) at my brother and sister-in-law's house, who borrowed the recipe from a chef at one of the best fish restaurants in Northwest Jutland, and they were simply the most delicious fish cakes I had ever tasted.

They're easy to make and you don't have to use expensive fish. I've had good luck using frozen cod fillets from Lidl, which here in the Czech Republic cost less than 50 crowns (7 USD) for a kilo. However, the frozen fish needs to be ‘’drained‘’ thoroughly and fresh fish is of course always preferable.

You can serve the fish cakes traditionally with boiled potatoes, parsley sauce and a lemon wedge. You can skip the remoulade, these fish cakes don't need camouflage!

You can make a double portion so you have a supply in the freezer for lunch.

The best fish cakes (fiskefrikadeller) I've ever tasted. And they're cheap to make too!

The fish restaurant's most delicious fish cakes (Fiskefrikadeller)

Laus Sørensen

This recipe is borrowed from a highly recognised fish restaurant in Northwest Jutland. It's easy and straightforward, but the result is super delicious.

Print Pin Recipe

Cook Time 1 hr 20 mins

Course Cheap food, Lunch, Traditional Danish Food

Cuisine Danish

Servings 4 persons

Equipment

• 1 Foodprocessor
• 1 Grater

Ingredients

  

• 500 g fish, e.g. cod, saithe, plaice or similar. You can also use 250 g of white fish (for the first mix) and then 250 g of fresh salmon
• 8 g salt
• 25 g potato starch
• 1 large eggs
• zest fra 1/2 to 3/4 organic lemon
• 60 g Finely chopped shallots or regular onion
• 200 g milk
• freshly ground pepper
• 2 tbsp oil
• 20 g butter

Method

 

• Peel and chop the onion very finely
• Wash the lemon and grate half or more of the zest on the fine side of a grater. If you like citrus flavours, you can grate the whole lemon. If you can't find an organic lemon, it's important to wash it very thoroughly as there will be pesticide residues on the peel
• Crack the egg into a bowl, add the milk, pepper, onion and lemon zest and mix thoroughly.
• If you're using frozen fish, make sure that all the liquid from thawing drains out. Squeeze the fish a little so that you get rid of the water completely
• Chop half of the fish in the food processor for a short time. Then add the rest and chop again until it's relatively fine but with slightly coarser pieces in between to give structure to the finished mince. Do NOT continue until the mince has the baby mush-like consistency that supermarket fish mince often has.
• Pour the mixture into a mixing bowl and mix it thoroughly with salt and potato flour.
• Add about a quarter of your liquid/onion mixture and stir thoroughly. Continue in this way until the mix has a good consistency that can be moulded without flattening. Usually you should use the whole amount, but sometimes you don't, so be a little careful. Frozen fish in particular can tend to make the mix too wet and soft
• Let the mix rest cold for at least half an hour, preferably longer
• Fry the fish cakes in oil and butter in a medium-hot pan.