Fiskibollur are the Icelandic answer to fish cakes — light, affordable, and deeply nostalgic. Ground haddock or cod is bound with potato starch and a touch of onion, then pan-fried in butter until the crust crackles. Every family has their own ratio; this version errs on the side of tenderness.
Ingredients
- 500g boneless white fish (haddock or cod), very cold
- 1 small onion, very finely grated and squeezed of excess liquid
- 3 tbsp potato starch (kartöflusterkja)
- 1 large egg
- 100ml whole milk
- 1 tsp salt and ½ tsp white pepper
- A pinch of freshly grated nutmeg (optional)
- 40g butter, for frying
- Boiled potatoes and pink sauce (equal parts ketchup and mayonnaise), to serve
Preparation
- Pulse the cold fish in a food processor until finely minced but not puréed — you want a little texture.
- Transfer to a bowl and fold in the grated onion, potato starch, egg, milk, salt, pepper, and nutmeg. The batter should be thick enough to hold a shape but still soft.
- Chill the mixture for 20 minutes — this makes shaping far easier.
- With wet hands, form small patties or round balls about 5cm across.
- Heat butter in a heavy skillet over medium-high heat. Fry the fish balls in batches for 3–4 minutes per side until deeply golden and cooked through (internal temperature 63°C).
- Serve hot with boiled potatoes, pink sauce, and steamed vegetables or peas.
Chef's tips
- Keep the fish and bowl chilled throughout — warmth makes the mixture gluey and hard to shape.
- If the batter feels too loose, add another tablespoon of potato starch rather than more flour.
- Leftovers reheat well in a skillet and make excellent lunchbox fodder.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.