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Icelandic Fish and Dill Fritters
Fiskibollur með Dilli
Crispy on the outside and tender on the inside, these Icelandic fish and dill fritters are a delightful way to enjoy fresh white fish, infused with the aromatic flavor of dill. Perfect as an appetizer or a light meal.
ð§ ææ
- 500 g White fish fillets(such as cod or haddock, skinless and boneless, finely chopped)
- 3 tbsp Fresh dill(finely chopped)
- 0.5 medium Onion(finely grated or minced)
- 1 large Egg
- 4 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- for frying Vegetable oil
ðšâð³ äœãæ¹
- 1
In a medium bowl, combine the finely chopped white fish, chopped dill, grated onion, egg, flour, salt, and pepper. Mix well until all ingredients are evenly distributed and form a cohesive batter.
- 2
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- 3
Carefully drop spoonfuls of the fish mixture into the hot oil, flattening them slightly with the back of the spoon to form fritters. Do not overcrowd the pan.
- 4
Fry the fritters for about 3-4 minutes per side, until golden brown and cooked through. Adjust heat as needed to prevent burning.
- 5
Remove the fritters from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 6
Serve hot, optionally with a side of remoulade sauce or a lemon wedge.
ð¡ ããã®ã³ã
- âEnsure the fish is very finely chopped or even pulsed in a food processor for a smoother texture.
- âDon't overmix the batter, as this can make the fritters tough.
- âMaintain a consistent oil temperature for even cooking.
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- Add a pinch of cayenne pepper for a slight kick.
- Incorporate finely chopped chives along with the dill.
- Serve with a dollop of Icelandic skyr mixed with lemon juice and herbs.