In a previous post, we focused on a yummy and easy -to-prep recipe for frikadeller, or Danish meatballs. Today, we’ll focus on some meatballs from the sea. We’re going to make fish frikadeller. This is great pescatarian dish, and will satisfy four hungry people.
1 pound cod or cream dory fillets
1 small onion, quartered
1 teaspoon salt
½ cup flour
1/8 teaspoon white pepper
½ teaspoon baking powder
1 cup milk
Butter for frying
1 teaspoon curry powder (optional)
Grind fish and onion until the mix has turned into a fine puree. Combine this puree mixture to the salt, flour, egg, pepper, baking powder, ½ cup milk and curry powder, if you want to put in the curry powder.
For the next step, you’re going to need a large bowl, a lot of ice, and a large bowl. Fill the larger bowl with crushed ice. Spoon the fish-onion-seasoning mixture into the large bowl, and set that into the ice bowl. Stir and let chill until the mixture thickens. When the mixture has thickened, slowly stir in milk. Cover, put in your refrigerator, and chill for 20 minutes.
Take your butter, and melt it in a skillet over medium heat. Chill two spoons, and use these to shape your chilled fish mixture. This will ensure the fish glob or fish ball keeps its shape. Fry for four to five minutes each, and serve hot. You may wish to serve it along side your favorite dipping sauce or side dish.