Fiskekaker (Norwegian Fish Cakes)
Crispy-edged Norwegian fish cakes made with flaked white fish, potato, and onion. Pan-fried until golden and served with a tangy mustard sauce for a traditional Scandinavian seafood dish.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb cod or halibut fillets, skinless
- ½ lb potatoes, peeled and cut into 1-inch chunks
- ¼ medium onion, cut into quarters
- 2 large eggs
- ¼ cup all-purpose flour
- 3 tablespoon whole grain mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Place the potato chunks in a pot of cold water, cover, and bring to a boil over high heat, about 8 minutes. Boil until a fork easily pierces the center, about 12 more minutes.
- 2
Drain the potatoes in a colander and set aside to cool slightly, about 3 minutes.
- 3
Place the fish fillets on a cutting board and slice them lengthwise into 1-inch-wide strips, then cut against the grain into 1-inch cubes so they break apart easily when mixed.
- 4
Place the fish cubes in a large bowl, then add the cooked potato chunks and onion quarters.
- 5
Mash the mixture using a fork, breaking down the potatoes and fish until no large chunks remain, about 2 minutes; some small pieces of fish and potato will still show.
- 6
Crack the eggs into a small bowl and whisk them with a fork until the yolks and whites are evenly combined, about 30 seconds.
- 7
Pour the beaten eggs into the fish mixture, sprinkle the flour, salt, and pepper over the top, and stir with a spoon until everything is evenly distributed, about 1 minute.
- 8
Wet your hands slightly, then scoop the mixture into 8 equal portions and gently shape each into a flat oval cake about 3 inches long, 2 inches wide, and 0.75 inches thick.
- 9
Pour 2 tablespoons of olive oil into a 12-inch skillet and place over medium-high heat until the oil shimmers and slides quickly when tilted, about 2 minutes.
- 10
Carefully place 4 fish cakes into the hot oil, leaving 1 inch of space between each. Fry without moving them until the bottom is deep golden brown, about 3 minutes.
- 11
Flip each cake over using a wide spatula and fry the other side until it is the same deep golden brown, about 3 more minutes, then slide onto a plate.
- 12
Repeat steps 9–11 with the remaining 4 fish cakes, using 2 more tablespoons of olive oil.
- 13
Divide the warm fish cakes between serving plates, placing 2 cakes on each plate.
- 14
Spoon 0.75 tablespoon of whole grain mustard onto each plate next to the fish cakes, or stir it into 2 tablespoons of sour cream and dollop on the side.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- large mixing bowl
- fork
- small bowl
- 12-inch skillet
- wide spatula
- wooden spoon
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