Entree: Denmark – Funen – Fiskefrikadeller (Classic Danish pan-fried fish cakes made from minced white fish, onion, egg, and flour, served hot with lemon and condiments)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 1 lb (454 g) white fish fillets (cod, haddock, or pollock), skinless and boneless
- 1 small onion, finely grated or minced, about 3 oz (85 g)
- 1 large egg
- 1/3 cup (40 g) all-purpose flour, plus extra for dusting
- 2 tbsp (30 ml) whole milk
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) freshly ground white or black pepper
- Pinch of ground nutmeg
- 2 tbsp (8 g) fresh parsley, finely chopped
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) neutral oil (canola or rapeseed) for frying
- Lemon wedges for serving
- Danish remoulade or pickled cucumber and boiled small potatoes or rye bread for serving

Instructions

1. Chop or pulse the fish in a food processor until coarsely minced but not a paste; transfer to a bowl and mix with grated onion, egg, flour, milk, salt, pepper, nutmeg, and chopped parsley until evenly combined. The mixture should be moist but hold shape; add a little more flour or milk if needed.
2. Shape the mixture with wet hands into small, flattened patties about 2–3 inches (5–7 cm) wide. Dust lightly with flour.
3. Heat butter and oil in a large skillet over medium heat until sizzling. Fry the patties in batches, 3–4 minutes per side, flattening slightly with a spatula, until golden brown and cooked through (internal temperature about 140–145°F / 60–63°C).
4. Drain briefly on paper towels and keep warm in a low oven if necessary. Serve hot with lemon wedges, remoulade or pickled cucumbers, and boiled potatoes or rye bread.