Fiskibollur (Fish Balls)

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.