Can I use frozen fish for this recipe?
Yes, absolutely. Just make sure to thaw it completely and pat it very dry with paper towels before processing to avoid excess moisture.
LUNCH
Traditional Icelandic Fish Cakes with Tangy Remoulade and Boiled Potatoes
Savor the authentic flavors of Iceland with these delightful fish cakes. Each one is expertly seasoned and pan-fried to a beautiful golden crisp, offering a tender interior. They're perfectly complemented by a vibrant, tangy remoulade sauce and a side of simple, comforting boiled potatoes, making for a truly satisfying Nordic meal.
HOW TO MAKE IT
Let's cook.
01
Boil the potatoes: Place the 1.5 pounds of small potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain and set aside.
02
Prepare the fish cake mixture: In a food processor, combine the 1 pound cod fillet, 1/2 cup all-purpose flour, 1/4 cup milk, 1 large egg, 1/4 cup fresh dill, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pulse until the mixture is well combined and forms a coarse paste, but do not overmix.
03
Form the fish cakes: Lightly flour your hands and form the fish mixture into 8-10 small, flat cakes, about 1/2 inch thick.
04
Cook the fish cakes: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Place the fish cakes in the hot oil, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through.
05
Make the remoulade sauce: While the fish cakes are cooking, combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon finely chopped capers, 1 tablespoon finely chopped pickle relish, and 1 tablespoon lemon juice in a small bowl. Stir well to combine.
06
Serve: Arrange the hot fish cakes and boiled potatoes on plates. Serve immediately with a generous dollop of remoulade sauce.
About This Recipe
Savor the authentic flavors of Iceland with these delightful fish cakes. Each one is expertly seasoned and pan-fried to a beautiful golden crisp, offering a tender interior. They're perfectly complemented by a vibrant, tangy remoulade sauce and a side of simple, comforting boiled potatoes, making for a truly satisfying Nordic meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the fish cakes, you can add a pinch of nutmeg or a finely minced shallot to the mixture. Ensure the oil is hot enough before adding the fish cakes to get a nice crust.
Easy Substitutions
Haddock or pollock can be used instead of cod. For the remoulade, you can substitute Greek yogurt for half of the mayonnaise for a lighter version. Fresh parsley can replace dill if preferred.
Storage & Reheating
Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat or in an oven at 300°F/150°C for 10-12 minutes until warmed through. Remoulade sauce can be stored separately in the refrigerator for up to 3 days.
Serving Suggestions
Serve with a simple green salad dressed with a vinaigrette, a side of steamed green beans, or a sprinkle of fresh chives over the potatoes for added color and flavor. A crisp white wine or a light beer would pair well with this meal.
Common Mistakes
1. Overmixing the fish: This can lead to tough, rubbery fish cakes. Pulse just until combined. 2. Overcrowding the pan: This lowers the oil temperature and prevents a good crust from forming. Cook in batches if necessary. 3. Not seasoning enough: Fish cakes can be bland without proper seasoning. Taste the mixture (before adding egg) and adjust salt and pepper. 4. Using too much oil: This can make the fish cakes greasy. Use just enough to coat the bottom of the pan. 5. Not draining potatoes properly: Watery potatoes can dilute the flavor of the meal.
Frequently Asked Questions
Can I bake the fish cakes instead of frying them?
Yes, you can. Place them on a lightly oiled baking sheet and bake at 400°F/200°C for 15-20 minutes, flipping halfway through, until golden and cooked through.
What kind of potatoes are best for boiling?
Waxy potatoes like new potatoes, red potatoes, or Yukon Golds hold their shape well when boiled and have a creamy texture that pairs nicely with the fish cakes.
MORE TO KNOW
The key to tender fish cakes is not to overmix the fish in the food processor; a slightly coarse texture is desirable. If the mixture feels too wet, you can add a little more flour, one tablespoon at a time, until it's easier to handle. Conversely, if it's too dry, add a splash more milk. The remoulade sauce benefits from sitting for at least 10 minutes before serving, allowing the flavors to meld.
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