Fiskefrikadeller (Danish Fish Cakes)

Pan-fried fish cakes served with remoulade, salad, and rye bread.

Ingredients (Serves 4)

• 500 g white fish fillets (cod, pollock, haddock, or plaice)

• 1 small onion, finely grated or minced

• 1 egg

• 3 tbsp flour

• 100 ml milk

• 1 tsp salt

• ½ tsp black pepper

• Butter or oil, for frying

To serve:

• Lemon wedges

• Remoulade sauce

• Boiled potatoes or rye bread

Preparation

1. Prepare the fish:

   • Finely chop the fish or pulse briefly in a food processor until minced (not puréed).

2. Make the mixture:

   • Combine fish, onion, egg, flour, milk, salt, and pepper.

   • Mix until smooth and slightly sticky. Let rest 10–15 minutes.

3. Shape:

   • Form oval patties using a spoon dipped in water.

4. Fry:

   • Heat butter/oil in a skillet over medium heat.

   • Fry patties for about 4–5 minutes per side until golden and cooked through.

5. Serve:

   • Serve warm with lemon, remoulade, and your preferred sides.

Tips

• The mixture should be soft—add a little milk if too firm, flour if too loose.

• For extra flavor, add chopped dill or parsley.

• Traditionally eaten both hot and cold in Denmark..