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Danish fish cakes (fiskefrikadeller) served with creamy remoulade, lemon wedges, dill, and rye bread on a rustic wooden table.
Erik Lundström

Danish Fish Cakes (Fiskefrikadeller)

Golden, pan-fried Danish fish cakes made from mostly white fish with onion, herbs, egg, and a splash of milk/cream. Crisp edges, tender/flaky center—excellent with lemon and Danish remoulade.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill time 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Lunch
Cuisine: Danish
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 lb (500 g) white fish fillets (cod, pollock, haddock or similar), skin and bones removed
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp finely chopped onion (or shallot)
  • 2 tbsp chopped fresh parsley (or dill)
  • Zest of ½ lemon
  • 2 large eggs
  • ⅓ cup (80 ml) milk or cream
  • 3 tbsp (20 g) all-purpose flour (or breadcrumbs/potato starch)
  • Butter or oil, for frying (about 1 tablespoon each)

Method
 

Prepare the fish mixture:
  1. Chop or pulse the fish into small chunks.
  2. In a bowl, combine the fish, salt, pepper, onion, parsley, lemon zest, eggs, milk (or cream), and flour.
    A bowl of prepared Danish fish cake mixture made with white fish, onions, herbs, and cream, showing the soft and cohesive texture before chilling.
  3. Stir until well mixed. The batter will be quite soft.
  4. Cover and chill for 20–30 minutes – this helps it firm up so the patties hold their shape.
Heat the pan:
  1. Place a frying pan over medium heat with about 1 tablespoon butter and 1 tablespoon oil (to prevent burning).
Form and fry the cakes:
  1. Wet your hands (or use a spoon) and scoop a heaped tablespoon of the mixture.
  2. Gently shape it into a roundish patty (about 2–3 cm / 1 inch thick).
    Using a large spoon to scoop a heaped tablespoon of Fiskefrikadeller mixture and shaping it into a roundish, 1-inch thick patty.
  3. Place directly into the hot pan. Repeat, adding cakes but not overcrowding the pan.
    Pan-frying Danish fish cakes in a mixture of butter and oil over medium heat, leaving space between each patty.
Cook until golden:
  1. Fry each fish cake about 4–5 minutes on the first side, until the underside is golden. Carefully flip and fry another 3–4 minutes, until both sides are golden brown and the fish is cooked through.
    Flipping a Fiskefrikadeller in the pan with a spatula to show the golden-brown, crispy crust on the cooked side.
  2. (If the cakes are thick, you can also cover the pan briefly or finish in a low oven to ensure they cook inside without burning.)
Drain and serve:
  1. Remove the cooked cakes to a plate lined with paper towels to drain any excess oil. Fry any remaining mixture in batches.
  2. Dish out the fiskefrikadeller hot, ideally with lemon wedges and a side of our Danish Remoulade sauce for authenticity. The creamy remoulade cuts the richness of the fish perfectly

Notes

Pro-Tip: The Ultimate Next-Day Lunch

Don't let leftover fiskefrikadeller go to waste! In Denmark, these are a staple for a traditional Smørrebrød (open-faced sandwich).
  • The Base: Start with a thick slice of buttered rugbrød (dense Danish rye bread).
  • The Star: Slice your cold fish cakes in half and layer them across the bread.
  • The Toppings: Add a generous dollop of Danish remoulade sauce and a few slices of quick-pickled cucumbers (agurkesalat).
  • The Finish: Garnish with a sprig of fresh dill or a pinch of cracked black pepper for a café-style lunch at home.