Norwegian Fish Cakes (Fiskekaker)
Light and fluffy pan-fried fish cakes, a beloved Norwegian classic. Made with fresh white fish, these fiskekaker are a versatile dish, perfect as a snack, appetizer, or a main course served with traditional accompaniments.
🧂 Ingredients
- 500 g Fresh white fish fillets(e.g., cod, haddock, pollock, deboned and skinless)
- 200 ml Whole milk
- 3 tbsp Potato starch
- 1 large Egg
- 1 tsp Salt
- 0.5 tsp Nutmeg(freshly grated)
- 0.25 tsp White pepper
- 2 tbsp Butter or neutral oil(for frying)
👨🍳 Instructions
- 1
Ensure the fish is very dry. Pat it thoroughly with paper towels.
💡 Tip: Excess moisture can make the fish cakes fall apart. - 2
In a food processor, pulse the fish until finely minced. Add the egg, salt, nutmeg, and white pepper, and pulse to combine.
💡 Tip: Do not over-process; some small fish chunks are acceptable. - 3
With the food processor running, slowly stream in the milk. Add the potato starch and process until the mixture forms a smooth, thick paste.
💡 Tip: The consistency should be firm enough to hold its shape. - 4
Cover the mixture and chill in the refrigerator for at least 30 minutes. This helps the cakes hold together during frying.
- 5
Heat the butter or oil in a large non-stick skillet over medium-high heat.
💡 Tip: Use enough fat to prevent sticking. - 6
Using a large spoon dipped in warm water, scoop out portions of the fish mixture. Shape them into small, round patties (about 2 inches in diameter and 1/2 inch thick).
💡 Tip: Dipping the spoon in water prevents the mixture from sticking. - 7
Carefully place the fish cakes into the hot skillet, being careful not to overcrowd the pan. Fry for 4-5 minutes per side, until golden brown and cooked through.
💡 Tip: Lower the heat if they brown too quickly. - 8
Remove the fish cakes from the skillet and drain on paper towels. Serve hot.
💡 Tip: Keep cooked fish cakes warm in a low oven while frying the rest.
💡 Pro Tips
- ✓Serve with boiled potatoes, a simple white sauce (bechamel), or tartar sauce.
- ✓For a slightly different flavor, you can add finely chopped chives or parsley to the mixture.
- ✓Ensure your fish is as fresh as possible for the best flavor and texture.
🔄 Variations
- Some recipes include a small amount of finely grated onion or a pinch of baking powder for extra fluffiness.
- Salmon can be used in combination with white fish for a richer flavor.