Fiskefrikadeller (Danish Fish Cakes)

Fiskefrikadeller (Danish fish cakes) are made from a mixture of fish, fresh herbs, and bright lemon zest, and are pan-fried until crispy on the outside and tender on the inside. With just a few simple ingredients, you can have a plate of mouth-watering fish cakes in no time. They’re also incredibly versatile and can be served as a snack, appetizer, or main course.

Can You Make Fiskefrikadeller Using Frozen Fish?

Yes, you can make fish cakes using frozen fish. When I make fish cakes, I usually use frozen fish. It’s more economical, it lasts longer than fresh fish, and it’s easy to store. However, it is important to thaw the fish completely before using it. Thaw the frozen fish in the refrigerator overnight or for several hours, and then drain any excess liquid before using it.

Expert Tips

• Choose the right fish: The type of fish you use can make a big difference in the taste and texture of your fiskefrikadeller. Traditionally, cod or haddock are used, but you can also try using tilapia, halibut, or any other firm white fish.
• Use a non-stick pan: To prevent the fish cakes from sticking to the pan, use a non-stick pan or a well-seasoned cast iron skillet. Cook the cakes on medium heat until they are golden brown on both sides.
• Serve with a sauce: Fiskefrikadeller are traditionally served with a creamy sauce like a remoulade, made from mayonnaise, lemon juice, and fresh herbs. You can also try serving them with a tangy tartar sauce or a spicy aioli.

Ingredients & Substitutions

• Cod: The best fish for this recipe is a firm, mild, white fish like cod. If you can’t find cod you can substitute with another fish like tilapia or haddock. You can use frozen or fresh fish.
• Scallions: Also known as green onions. I like a mild onion in my fish cakes, so if you don’t have scallions, use chives or finely grated sweet onion. I’ve also made these without onion because we have an onion sensitive family member, and they still taste delicious!
• Breadcrumbs: I used panko breadcrumbs because I find them to be light and crispy. You can use regular breadcrumbs or gluten-free breadcrumbs.
• Fresh herbs: I like to use dill and parsley, but you can use any herbs you prefer. Fresh herbs are ideal and bring a freshness and pop of color to the fish cakes, but if you only have dried herbs on hand, it’s just fine to use them. If you’re using dried herbs, the substitution ratio is 1 tsp dried herbs for every 1 Tbsp fresh herbs.
• Butter & olive oil: When I’m cooking a dish like this, I often use a combination of butter and olive oil. This helps to enhance the flavor of the butter without burning it, which can happen if you only use butter.
• White pepper: If you haven’t realized this by now, I love white pepper! It has such a unique flavor profile. You can absolutely use fresh ground black pepper instead of white, but I do encourage you to give white pepper a try sometime!

How to Make Fiskefrikadeller

• If you’re using frozen fish, thaw by leaving it in the refrigerator overnight.
• Place the fish in a food processor and pulse until it’s finely chopped. If you don’t have a food processor, you can chop it up using a sharp knife.

• Transfer the fish to a medium mixing bowl.
• Add the scallions, egg, breadcrumbs, parsley, dill, lemon zest, salt and white pepper. Mix thoroughly to combine.

• Using your hands, form the mixture into 12 disc-shaped patties. They should be in the shape of a small burger patty. If you want to make larger patties, the cooking time may have to be adjusted.
• In a large skillet, heat the butter and olive oil over medium heat.
• Add some of the patties to the pan, making sure not to crowd the pan.
• Cook for 4-6 minutes on each side, or until the outside of the fish cakes are golden brown and crispy and the inside is fully cooked.
• Serve warm with remoulade sauce or lemon juice. Enjoy!

What to Serve with Fiskefrikadeller?

• Remoulade is a classic condiment that is often served with fiskefrikadeller. It’s a tangy, mayonnaise-based sauce that is flavored with capers, pickles, and herbs.
• Fiskefrikadeller are often served on a slice of dark rye bread, which complements their savory flavor.
• A squeeze of fresh lemon juice over the top of the fiskefrikadeller can add a bright, citrusy flavor.
• Pickled beets provide a sweet and tangy flavor that balances the savory fish cakes.
• Boiled potatoes are a classic Danish side dish that can be served alongside fiskefrikadeller. They provide a neutral flavor that allows the fish cakes to shine.
• Pressgurka (Swedish pressed pickles): Pressgurka are a great accompaniment to fiskefrikadeller. Their tangy, briny flavor can cut through the richness of the fish cakes.

Variations

• Experiment with different herbs and spices such as thyme, paprika, or cumin to create your own unique flavor combinations.
• If you like a little heat, try adding some chili flakes or hot sauce to the mixture for a spicy kick.
• For a vegetarian option, try making frikadeller with grated vegetables like zucchini, carrots, or sweet potatoes instead of fish.
• Use gluten-free breadcrumbs in place of the panko breadcrumbs for a gluten-free version of the recipe.

How to Store

• Refrigerator: If you have leftover fiskefrikadeller, you can store them in the refrigerator for up to three days. To store them, place them in an airtight container or wrap them tightly with plastic wrap.
• Freezer: If you want to store fiskefrikadeller for longer, you can freeze them for up to three months. To freeze them, place the cooked fish cakes on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag.
• Thawing: To thaw, remove them from the refrigerator or freezer and let them come to room temperature for about 30 minutes before reheating. If you’re in a hurry, you can also thaw them in the microwave on a low power setting.
• Reheating: To reheat, you can either bake them in the oven at 350°F (175°C) for about 10-15 minutes or fry them in a non-stick pan until heated through and crispy on the outside.

Can I Make This Ahead of Time?

Yes, you can definitely make Fiskefrikadeller ahead of time! In fact, preparing them in advance can be a great time-saver when you’re entertaining or want a quick weeknight meal.

You can make the mixture the day before and store it in the refrigerator overnight in an air-tight container or a bowl covered with plastic wrap.

You can form the patties up to a day in advance and store them in the refrigerator until you’re ready to cook them. Just be sure to cover them tightly with plastic wrap or store them in an airtight container to prevent them from drying out.

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