Can I use frozen fish for this recipe?
Yes, you can use frozen cod, but ensure it is fully thawed and thoroughly patted dry before processing.
BREAKFAST
Norwegian Fiskekaker: Pan-Fried Fish Cakes with Remoulade
These traditional Norwegian fiskekaker are savory pan-fried fish cakes, perfect for a hearty breakfast. Served with a creamy remoulade, they offer a delightful taste of Nordic cuisine.
HOW TO MAKE IT
Let's cook.
01
Pat the cod fillets dry with paper towels. Cut the fish into 1-inch pieces and place them in a food processor.
02
Add milk, flour, salt, white pepper, and fresh dill to the food processor. Pulse until the mixture forms a coarse paste, ensuring it is well combined but not completely smooth.
03
Form the fish mixture into 8-10 small, flat cakes, about 1/2 inch thick. If the mixture is too sticky, lightly flour your hands.
04
Heat 2 tablespoons of butter in a large non-stick skillet over medium heat. Pan-fry the fish cakes for 3-4 minutes per side, until golden brown and cooked through.
05
While the fish cakes cook, prepare the remoulade: In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, and pickle relish. Stir well to combine.
06
Serve the hot Norwegian Fiskekaker immediately with a generous dollop of the homemade remoulade.
About This Recipe
These traditional Norwegian fiskekaker are savory pan-fried fish cakes, perfect for a hearty breakfast. Served with a creamy remoulade, they offer a delightful taste of Nordic cuisine.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of nutmeg to the fish cake mixture. Ensure the fish cakes are not overcrowded in the pan to allow for even browning.
Easy Substitutions
Haddock or pollock can be used instead of cod. For a dairy-free option, use unsweetened almond milk and a plant-based butter alternative. A squeeze of lemon juice can be added to the remoulade for extra zest.
Storage & Reheating
Store leftover fiskekaker in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat until warmed through. Remoulade can be stored separately in the refrigerator for up to 3 days.
Serving Suggestions
Serve these fiskekaker with a side of boiled potatoes and steamed green beans for a complete Norwegian meal. They are also excellent on rye bread with a slice of cucumber, or as part of a larger breakfast spread with eggs and fresh fruit.
Common Mistakes
Over-processing the fish mixture can result in a rubbery texture. Not drying the fish properly can lead to a watery mixture that is hard to form. Overcrowding the pan will prevent the fish cakes from browning nicely. Frying on too high heat can burn the outside before the inside is cooked. Forgetting to season the fish cakes adequately will result in bland flavor.
Frequently Asked Questions
Can I bake the fiskekaker instead of frying?
While traditionally pan-fried, you can bake them at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden and cooked through. They may not be as crispy.
What if I don't have a food processor?
You can finely chop the fish by hand and then mix all ingredients thoroughly in a bowl until well combined.
Can I make the fish cakes ahead of time?
You can prepare the fish cake mixture and form the cakes, then refrigerate them for up to 24 hours before frying.
MORE TO KNOW
The key to tender fiskekaker is not to over-process the fish mixture. You want some texture, not a completely smooth puree. Using a food processor makes this quick and easy, but you can also finely chop the fish by hand and mix the ingredients in a bowl. The remoulade adds a crucial tangy and creamy element that complements the mild fish cakes perfectly. Adjust the amount of dill and pepper to your taste.
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