Can I bake the Fiskibollur instead of frying?
Yes, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown and cooked through. However, frying gives them a crispier exterior.
DINNER
Icelandic Fiskibollur (Fish Balls) with Creamy Dill Sauce
These traditional Icelandic fish balls, or Fiskibollur, are a comforting and flavorful dinner. Made with fresh cod and served with a rich, creamy dill sauce, this recipe brings a taste of the Nordic coast to your table.
HOW TO MAKE IT
Let's cook.
01
Pat the cod fillets dry with paper towels. Cut the cod into 1-inch pieces and place them in a food processor.
02
Add the flour, milk, egg, 2 tablespoons of chopped fresh dill, salt, and black pepper to the food processor. Pulse until the mixture is finely chopped and well combined, but not completely smooth. Do not overmix.
03
Heat 2 tablespoons of butter in a large skillet over medium heat. Form the fish mixture into small balls, about 1.5 inches in diameter. You should get about 12-15 fish balls.
04
Carefully place the fish balls into the hot skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and cooked through. You may need to cook in batches. Remove the cooked fish balls and set aside.
05
In the same skillet, reduce the heat to low. Pour in the heavy cream and bring to a gentle simmer. Stir in the remaining 2 tablespoons of fresh dill.
06
Season the creamy dill sauce with a pinch of salt and pepper to taste. Return the cooked fish balls to the skillet and gently toss to coat them in the sauce. Serve immediately.
About This Recipe
These traditional Icelandic fish balls, or Fiskibollur, are a comforting and flavorful dinner. Made with fresh cod and served with a rich, creamy dill sauce, this recipe brings a taste of the Nordic coast to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of nutmeg or a finely minced shallot to the fish mixture. Ensure your cod is very cold before processing to achieve the best texture for the fish balls.
Easy Substitutions
Haddock or pollock can be used instead of cod. For a dairy-free option, use plant-based milk and cream, and olive oil instead of butter. If fresh dill is unavailable, use 1 teaspoon of dried dill.
Storage & Reheating
Leftover Fiskibollur can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave.
Serving Suggestions
Serve these Icelandic Fiskibollur with boiled or mashed potatoes, a side of steamed green beans, or a simple cucumber salad. A squeeze of fresh lemon juice over the top before serving is also delightful.
Common Mistakes
Overmixing the fish: This can lead to tough, rubbery fish balls. Pulse just until combined. Overcrowding the pan: This lowers the oil temperature and can result in soggy fish balls. Cook in batches if necessary. Not patting the fish dry: Excess moisture can make the mixture too loose. Forgetting to season the sauce: The sauce needs its own seasoning to complement the fish balls. Cooking on too high heat: This can burn the outside before the inside is cooked through.
Frequently Asked Questions
Can I use frozen fish?
Yes, but ensure it is fully thawed and thoroughly patted dry before processing to remove any excess water.
What if I don't have a food processor?
You can finely mince the cod by hand and then mix all ingredients in a bowl until just combined.
Can I make the fish balls ahead of time?
You can prepare the fish mixture and form the balls, then refrigerate them for up to 4 hours before cooking.
MORE TO KNOW
The key to tender Fiskibollur is not to overmix the fish mixture. Pulsing just until combined ensures a delicate texture. If the mixture feels too wet to form balls, add a tablespoon more flour. Conversely, if it's too dry, add a splash more milk. The creamy dill sauce is a classic pairing, offering a bright, herbaceous contrast to the rich fish. For a thicker sauce, you can whisk in 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water before adding the cream.
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