Portions: 4 servings Calories: 224kcal |
With their fluffy, airy, tender texture, and delicious savory flavor, these Danish Fiskefrikadeller (fried fish balls) are a pleasure to eat and share every time I am in Denmark. Get cooking these scrumptious golden cod fish cakes and enjoy today.
By - Revised . Original Aug 29, 2014.
Danish Fried Fish Balls [Video+Recipe].
Why we ❤️ it
- These are slightly fluffy fish balls with which I stuff my face every time I can when I am in Denmark.
- This is a versatile dish that can be served as an appetizer, or as a dinner dish.
- The ingredients are easy to find, and the ingredient list is pretty short.
Danish Fried Fish Balls [Video+Recipe]
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Utensils and tools
Ingredients
- ¾ pound fresh cod fish , [0.35 kg] or white fish (see notes below)
- ⅓ heavy cream, or whole milk
- 1 teaspoon salt
- 1 medium white onion, chopped
- 2 tablespoon all-purpose flour
- 2 eggs
- ½ teaspoon black pepper
- 1 tablespoon minced parsley
- 2 cup oil for frying, for frying
Video
Preparation
1. Mix ingredients
In the food processor vase, combine cod fillets, cream, salt, onion, flour, eggs, pepper, and parsley. Pulse until the fish is chopped into small flakes.
2. Frying
- Heat oil over medium-high heat in a small saucepan so there's a good depth for frying.Carefully place balls made from two tablespoons of the fish mixture (I used an ice cream scoop). Fry until they turn golden brown. Place them on paper towels to drain excess oil.
Top tips
- White fish: If you can't find fresh cod, haddock is great for it. If you can't find either, any white fish fillet will do, though the texture and flavor will vary. Even salmon can be used following the same instructions.
- Bones: Make sure the fish fillets have no bones by pressing with your fingers to see if you can feel any.
- Store: You can store leftovers in an airtight container in the fridge for up to two days. To serve, let them come to room temperature and heat them in the oven at medium heat until warm but do not get darker (I estimate 7-10 minutes).
- Codfish: In Hispanic countries, it's common to find salt cod, but for this recipe, we need to use fresh or frozen (thawed beforehand).
- Frying: You can fry these in ghee (clarified butter) if you prefer.
- Another version: Check out this smoked cod recipe for another interesting way to serve cod.
Serving suggestions
Serve the cod balls with a few slices of lemon (some love the taste of a few drops of lemon juice), and garnish with some parsley or green onions.
You and your guests will love these juicy bits of goodness. Serve cod fish balls with tartar sauce, mayonnaise, or mustard as party food. Yuca fries give it a nice contrasty Caribbean touch.
It can also be served as the main course for dinner with mashed potatoes and a green salad. My Danish-inspired parsley potatoes recipe is absolutely perfect with this.
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Learn more
This dish, my dear reader, has become part of our multicultural family's tradition. Cod fishballs are a traditional Danish food called fiskefrikadeller.
Fiskefrikadeller is one of my favorite Danish dishes. You and your guests will love these juicy bits of goodness. Serve cod fish falls with a dip as party food or with mashed potatoes as dinner.
For this cod fish balls recipe, I consulted several books about traditional Danish cuisine. Unsurprisingly, no two recipes were alike. I ended up picking what I liked and worked best and making a few changes of my own based on the ones I liked best.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
I grew up on fish and chips and delicious cod cakes as well. Moms were made with potato.
Bacalao! These look delicious. How long do they take to turn golden brown? Deep frying always scares me a little and I like knowing if something cooks in a very short amount of time, so I can be prepared for swift yet careful movements to remove the food from the… Read more »
I didn't have any problems with splatters, and it took about 5 minutes to get that color (it may vary depending on a number of things).
This sounds so good, I'm sure going to give it a try.
Question: the cod fish I always ate in DR was very salty. What kind did you use? The "fresh" one I've seen sold here in north America has no salt.
This is made from "fresh" codfish (I say "fresh" because it's actually frozen), not the salted, dry variety that it's common in the DR.
These are fresh cod fish, being used, not bacalau ????
Yes, these are made with fresh fish (or thawed frozen fish)