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Icelandic Cod and Dill Fritters
Fiskibollur með Dilli
Crispy on the outside and tender on the inside, these fritters are made with flaky cod, fresh dill, and a hint of potato for texture. A popular way to enjoy fresh Icelandic fish.
ð§ ææ
- 500 g Cod fillets(skinless, boneless, cooked and flaked)
- 200 g Cooked potatoes(mashed or finely grated)
- 3 tbsp Fresh dill(finely chopped)
- 0.5 small Yellow onion(finely grated or minced)
- 2 beaten Large eggs
- 3 tbsp All-purpose flour
- 2 tbsp Potato starch
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 3 tbsp Vegetable oil or butter(for frying)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the flaked cod, mashed potato, chopped dill, grated onion, beaten eggs, flour, potato starch, salt, and pepper. Mix gently until just combined. Be careful not to overmix.
- 2
Heat the oil or butter in a large non-stick skillet over medium heat.
- 3
Using a spoon, scoop portions of the mixture and carefully place them into the hot skillet, flattening them slightly with the back of the spoon to form fritters about 3 inches in diameter.
- 4
Fry for 3-4 minutes per side, until golden brown and heated through. You may need to cook in batches, adding more oil or butter as needed.
- 5
Remove the fritters from the skillet and drain on paper towels. Serve hot.
ð¡ ããã®ã³ã
- âEnsure the cod is well-drained after cooking and flaking to avoid a watery batter.
- âFor extra crispiness, you can chill the fritter mixture for 30 minutes before frying.
- âServe with a dollop of skyr or a lemon-dill aioli.
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- Add a pinch of nutmeg to the mixture for a subtle warmth.
- Incorporate finely chopped chives along with the dill.
- For a spicier kick, add a pinch of cayenne pepper.