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Fiskefrikadeller with remoulade

Fiskefrikadeller are Danish cod fish cakes, pan fried in butter and served with a curry remoulade and boiled potatoes. This recipe serves 4, takes 50 minutes, is easy to make and costs €3.60 per person. The key is the texture of the mixture, pulsed rather than blended smooth, then chilled so the patties hold together in the pan.

Tonight, fiskefrikadeller, those golden Danish fish cakes cooked in butter, with a fresh remoulade and boiled potatoes.

Fiskefrikadeller with remoulade
Total time
50 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Winter
The kids
They generally like it

Under a golden butter crust, the cod stays soft and light, lifted by fresh dill. The remoulade, with chopped pickles and a touch of curry, brings a sharp note that balances the mild fish. It is a dish built on contrast, crisp outside, tender inside, cool and tangy on the side.

This is a good weeknight recipe when you want something different from standard fish sticks, without extra work. Kids tend to like the shape of the patties and their mild taste, especially if you tone down the curry in the remoulade. This Danish family dish comes together easily, even with a basic fish counter.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Fruits and vegetables

  • Onion 1
  • Dill 1 sprig
  • Potatoes 800 g

Dairy

  • Egg 1
  • Milk 10 cl
  • Butter 50 g
  • Plain yogurt 4 tbsp

Pantry

  • Flouroften in the pantry 3 tbsp
  • Mayonnaise 5 tbsp
  • Pickles 4
  • Capers 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Curry powderoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Eggs, Gluten, Lactose, Mustard

The step by step recipe

  1. Blend the cod with the onion, egg, flour, milk, dill, salt and pepper.

    Blend in short pulses, a mixture that is too smooth gives dense patties.

  2. Let the mixture rest in the fridge. 30 min

    This rest lets the flour swell and binds the mixture together.

  3. Mix the mayonnaise, yogurt, chopped pickles, capers, mustard and curry powder for the remoulade.

    The curry gives the color and flavor of real Danish remoulade.

  4. Steam or boil the potatoes in salted water until tender. 20 min

    Keep the skin on small potatoes for more flavor.

  5. Melt the butter, shape oval patties using two wet spoons and brown them over medium heat. 8 min

    Don't move them until they're golden, or they will tear apart.

Our tips to get it right

  • Pat the cod fillets dry before blending them, extra moisture keeps the mixture from firming up properly.
  • Wet both spoons before shaping each patty, the mixture sticks less and the shapes stay clean.
  • Cook the patties over medium heat rather than high, the butter browns without burning before the inside is done.

The variations

  • Swap the cod for hake or pollock, two white fish that give a similar texture.
  • For a vegetarian version, replace the fish with mashed chickpeas and grated parsnip, with a squeeze of lemon.
  • For kids, skip the curry in the remoulade and serve the patties with a simple lemony yogurt instead.

What to serve it with

  • Boiled potatoes
  • Crunchy cabbage salad
  • Buttered rye bread

Storage

The patties keep for 2 days in the fridge in a sealed container. You can freeze them raw, before cooking, on a tray then in a bag. Bring the remoulade to room temperature and reheat the patties in a pan to keep their crust.

Questions about this dish

Can you use a different fish instead of cod?

Yes, hake, pollock or haddock all work well. Choose a firm white fish that holds together once blended.

Can you make the mixture ahead of time?

Yes, you can make it the day before and keep it in the fridge overnight. It will actually be firmer and easier to shape.

Do fiskefrikadeller freeze well?

Yes, shape the raw patties and freeze them on a tray before storing in a bag. Cook them straight from frozen, over low heat, for a bit longer.

Why pulse the mixture instead of blending it smooth?

A fully smooth mixture turns dense once cooked and loses its lightness. Short pulses keep a bit of texture in the fish.

How long does it take to make Danish fiskefrikadeller with remoulade?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Danish fiskefrikadeller with remoulade?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Danish fiskefrikadeller with remoulade cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, gluten, lactose, mustard. Always check the labels of the products you buy.

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