Entree: Norway – Norwegian Coastal Seafood – Fiskekaker (Pan-fried Norwegian flat fishcakes made from minced white fish and milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 50 min

Ingredients

- 1 lb (454 g) white fish fillets (cod or haddock), skinned and pin-boned
- 1 small onion, finely chopped (approx. 4 oz (115 g))
- 1/2 cup (120 ml) milk
- 2 tbsp (16 g) all-purpose flour, plus extra for dusting
- 1 egg, beaten
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) white or black pepper
- 1/4 tsp (0.5 g) ground nutmeg (optional)
- 2 tbsp (30 ml) unsalted butter for frying
- 2 tbsp (30 ml) vegetable oil for frying
- 2 tbsp (8 g) fresh parsley, finely chopped
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cut the fish into chunks and pulse in a food processor until finely minced but not pasty, about 6–8 short pulses. Transfer to a bowl.
2. In the processor (no need to clean fully) pulse the chopped onion with milk until very fine, about 10 seconds. Add to the minced fish.
3. Stir in the beaten egg, 2 tbsp (16 g) flour, salt, pepper, nutmeg (if using), and chopped parsley. Mix until a cohesive, slightly sticky mixture forms. Chill 15–20 minutes to firm up slightly.
4. Shape the mixture into 8 flat patties (about 3–4 oz (85–110 g) each). Lightly dust both sides of each patty with flour.
5. Heat butter and oil in a large skillet over medium heat. Fry the patties in batches, 3–4 minutes per side, until golden brown and cooked through (internal temperature about 145°F / 63°C), taking care not to overcrowd the pan.
6. Transfer cooked fiskekaker to a warm plate and keep covered while you finish remaining patties. Serve immediately with boiled potatoes, steamed vegetables, lemon wedges, and brown butter or a simple cream sauce if desired.

1. Cut the fish into chunks and pulse in a food processor until finely minced but not pasty, about 6–8 short pulses. Transfer to a bowl.
2. In the processor (no need to clean fully) pulse the chopped onion with milk until very fine, about 10 seconds. Add to the minced fish.
3. Stir in the beaten egg, 2 tbsp (16 g) flour, salt, pepper, nutmeg (if using), and chopped parsley. Mix until a cohesive, slightly sticky mixture forms. Chill 15–20 minutes to firm up slightly.
4. Shape the mixture into 8 flat patties (about 3–4 oz / 85–110 g each). Lightly dust both sides of each patty with flour.
5. Heat butter and oil in a large skillet over medium heat. Fry the patties in batches, 3–4 minutes per side, until golden brown and cooked through (internal temperature about 145°F / 63°C), taking care not to overcrowd the pan.
6. Transfer cooked fiskekaker to a warm plate and keep covered while you finish remaining patties. Serve immediately with boiled potatoes, steamed vegetables, lemon wedges, and brown butter or a simple cream sauce if desired.