Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g skinless boneless white fish (cod or haddock), very cold, cut into 2 cm pieces
- 90 ml whole milk, cold
- 60 g fine breadcrumbs
- 60 g yellow onion, finely grated (about 1/2 small onion)
- 1 large egg
- 1 1/4 tsp fine salt
- 1/4 tsp white pepper (or black pepper)
- 2 tbsp unsalted butter + 1 tbsp neutral oil (for frying)
- 800 g small potatoes
- 250 g peas (frozen)
- Remoulade: 150 g mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 30 g dill pickles (finely chopped), 1 tbsp capers (chopped), 2 tbsp fresh dill (chopped)
Do This
- 1) Stir breadcrumbs with milk; let stand 5 minutes.
- 2) Mix remoulade ingredients; chill.
- 3) Food-process fish with salt until smooth; blend in egg, soaked breadcrumbs, onion, and pepper until bouncy.
- 4) Chill mixture 10 minutes; shape into 8 patties.
- 5) Boil potatoes in salted water until tender, 15–20 minutes.
- 6) Pan-fry fish cakes in butter + oil over medium heat until golden and 63°C/145°F inside, 4–5 minutes per side.
- 7) Boil peas 2 minutes; serve fish cakes with potatoes, peas, and remoulade.
Why You’ll Love This Recipe
- Classic Scandinavian comfort: mild, tender fish cakes with that signature bouncy texture.
- Weeknight-friendly: simple ingredients, straightforward pan-frying.
- Complete plate: fish cakes + potatoes + peas + tangy remoulade in one meal.
- Make-ahead options: shape and chill patties ahead for faster cooking.
Grocery List
- Produce: yellow onion, lemons (or bottled lemon juice), fresh dill, potatoes
- Dairy: whole milk, unsalted butter
- Seafood: cod or haddock (skinless, boneless)
- Pantry: fine breadcrumbs, mayonnaise, Dijon mustard, dill pickles, capers, neutral oil, fine salt, white pepper (or black pepper)
- Frozen: peas
Full Ingredients
Fish Cakes (Fiskekaker)
- White fish: 500 g skinless boneless cod or haddock, very cold, cut into 2 cm pieces
- Whole milk: 90 ml, cold
- Fine breadcrumbs: 60 g
- Yellow onion: 60 g, finely grated (about 1/2 small onion)
- Egg: 1 large
- Fine salt: 1 1/4 tsp
- White pepper: 1/4 tsp (or black pepper)
For Pan-Frying
- Unsalted butter: 2 tbsp (28 g)
- Neutral oil: 1 tbsp (15 ml) (canola or sunflower)
Simple Tangy Remoulade
- Mayonnaise: 150 g (about 2/3 cup)
- Dijon mustard: 1 tbsp (15 g)
- Lemon juice: 1 tbsp (15 ml)
- Dill pickles: 30 g, finely chopped (about 2 tbsp)
- Capers: 1 tbsp, drained and finely chopped
- Fresh dill: 2 tbsp, finely chopped
- Optional: 1–2 tbsp pickle brine for a looser, tangier sauce
- Optional: 1/8 tsp fine salt and a few grinds of pepper, to taste
To Serve
- Potatoes: 800 g small potatoes, scrubbed (halve if large)
- Salt: 1 tbsp (for potato water)
- Peas: 250 g frozen peas
- Optional garnish: extra chopped dill and lemon wedges
Step-by-Step Instructions
Step 1: Soak the breadcrumbs and prep the onion
In a medium bowl, stir together the 60 g fine breadcrumbs and 90 ml cold milk. Let stand for 5 minutes so the crumbs fully hydrate.
Meanwhile, finely grate 60 g onion (a box grater works well). If the onion releases lots of juice, you can lightly squeeze it in your hand so the fish cake mixture doesn’t get watery.
Step 2: Make the tangy remoulade
In a small bowl, mix 150 g mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp lemon juice. Stir in 30 g chopped dill pickles, 1 tbsp chopped capers, and 2 tbsp chopped fresh dill.
Taste and adjust. If you want it more tangy and spoonable, stir in 1–2 tbsp pickle brine. Cover and refrigerate while you cook (it tastes better after a short chill).
Step 3: Make the bouncy fish cake mixture
Keep everything cold for the best texture. Add the 500 g cold fish and 1 1/4 tsp fine salt to a food processor. Process for 20–30 seconds, scraping once, until it becomes a smooth paste.
Add the 1 egg and pulse for 5–10 seconds to combine.
Add the milk-soaked breadcrumbs, grated onion, and 1/4 tsp white pepper. Pulse just until the mixture looks uniform and slightly glossy, about 10–20 seconds. You’re looking for a thick, springy, scoopable mixture (not runny).
Step 4: Chill, then shape the patties
Cover the bowl and chill the fish mixture for 10 minutes. This makes it easier to shape and helps the cakes hold together.
With slightly wet hands (or two spoons), portion into 8 patties (about 75–85 g each). Shape them about 1.5–2 cm thick so they cook through without drying out.
Step 5: Boil the potatoes
Place the 800 g potatoes in a pot and cover with cold water by at least 2–3 cm. Add 1 tbsp salt. Bring to a boil, then reduce to a steady simmer and cook until tender, 15–20 minutes (a knife should slide in easily).
Drain and cover to keep warm. (If you like, add a small knob of butter when serving.)
Step 6: Pan-fry the fish cakes until golden and cooked through
Heat a large nonstick or well-seasoned skillet over medium heat for 2 minutes. Add 2 tbsp butter and 1 tbsp neutral oil. When the butter is melted and foamy (but not browned), add the fish cakes.
Cook for 4–5 minutes per side, turning carefully, until deeply golden and firm at the edges. Adjust the heat as needed: you want a steady sizzle, not aggressive browning.
The safest check is temperature: the center of the thickest cake should reach 63°C (145°F).
Step 7: Cook the peas and serve
While the fish cakes finish (or right after), boil a small pot of water. Add the 250 g frozen peas and cook for 2 minutes. Drain well.
Serve 2 fish cakes per person with warm boiled potatoes and peas. Spoon on the tangy remoulade and finish with extra dill and lemon wedges if you’d like.
Pro Tips
- Cold fish = better bounce: Keep the fish and milk cold. If your kitchen is warm, chill the food processor bowl for 10 minutes.
- Don’t over-process after adding breadcrumbs: Blend just until combined so the cakes stay tender, not rubbery.
- Control browning: If the cakes brown too quickly, lower the heat slightly and add a small splash of oil to prevent the butter from burning.
- Make one “test cake”: If you’re unsure about seasoning, fry a small spoonful first. Adjust salt/pepper in the raw mixture before shaping the rest.
- Flip gently: Wait until the first side is well-browned and releases easily from the pan, then flip.
Variations
- Herby fiskekaker: Add 2 tbsp chopped chives and 1 tbsp chopped parsley to the mixture.
- Extra lemon: Add 1 tsp finely grated lemon zest to the fish mixture for a brighter flavor.
- Gluten-free option: Use gluten-free fine breadcrumbs in the same amount.
Storage & Make-Ahead
Refrigerate cooked fish cakes in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat with a small amount of butter or oil until hot, about 3–4 minutes per side (or in a 180°C/350°F oven for 8–10 minutes).
You can shape the patties and refrigerate them (covered) for up to 24 hours before frying. Cooked fish cakes freeze well: cool completely, freeze in a single layer, then bag for up to 2 months. Thaw overnight in the fridge and reheat gently.
Nutrition (per serving)
Approximate, based on 4 servings including potatoes, peas, and remoulade: 560 calories, 36 g protein, 24 g fat, 48 g carbohydrates, 5 g fiber, 980 mg sodium.
