Tender Icelandic fish balls made from minced cod and potatoes, pan-fried golden and served with a creamy curry or bechamel sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval plate
Garnishes: parsley, lemon wedge
Accompaniments: boiled potatoes, curry sauce
Instructions
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1
Mince the cod finely in a food processor.
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2
Combine fish, mashed potatoes, egg, flour, onion, salt, and pepper. Mix until the mixture holds together.
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3
With wet hands, form into balls slightly larger than golf balls.
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4
Heat butter in a skillet over medium heat.
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5
Fry fish balls for 3-4 minutes per side until golden brown and cooked through.
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6
Serve hot with curry sauce or bechamel and boiled potatoes.
Did You Know?
Fiskibollur day at school cafeterias was so popular in Iceland that it became a meme — every Icelander has a strong opinion about cafeteria fish balls.
Chef's Notes
Equipment Tips
- food processor
- skillet
- mixing bowl
Garnishing
parsley, lemon wedge
Accompaniments
boiled potatoes, curry sauce
The Story Behind Fiskibollur
Fiskibollur are part of the Icelandic tradition of transforming the abundant cod catch into diverse dishes. Mincing the fish and combining it with potato stretches the protein further, a practical approach in a country where self-sufficiency was essential. They remain a comforting weeknight staple in Icelandic homes.
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