Portions: 4 servings
Calories: 224kcal
Attention seafood lovers, are you ready to sink your teeth into something fin-tastic?With their fluffy, airy, tender texture, and delicious savory flavor, these cod fish balls are a pleasure to eat and share.So grab your ingredients, and let's get cooking – these golden fried fish balls are worth their weight in gold!
By Clara Gonzalez - Last revised . Published Aug 29, 2014.
Why I ❤️ it Recipe Ingredients Video Preparation
Cod fish balls.
Why I ❤️ it
This dish, my dear reader, hasbecome part of our multicultural family's tradition.Cod fishballs are a traditional Danish food calledfiskefrikadeller. These are slightly fluffy fish balls with which I stuff my face every time I can when I am in Denmark.
Cod fish falls recipe
This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!
You and your guests will love these juicy bits of goodness. Serve Cod Fishballs with a dip as party food, or with mashed potatoes as dinner.
Course: Dinner, Lunch, Party
Inspiration: Danish, Scandinavian
Category: cod fish ball, cod fish balls, codfish balls, fishcakes
Author: Clara Gonzalez
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
- Food processor
- Large bowl
- Small saucepan or pot
- Ice cream scoop (optional)
- Paper towels
Ingredients
- ¾ pound[0.35 kg]freshcod fillets
- ⅓ cup of heavy cream, or whole milk
- 1½teaspoon of salt
- 1 medium white onion, minced or grated
- 2 tablespoons of all-purpose flour
- 2 large eggs
- ½ teaspoon of black pepper
- 1 tablespoon of minced fresh parsley
- 2 cups of vegetable oil for frying
Video
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Mix all the ingredients
In the food processor vase, combine cod fillets, cream, salt, onion, flour, eggs, pepper, and parsley.
Pulse until the fish is chopped into small flakes.
Step 2: Frying
Heat oil over medium-high heat so there's a good depth for frying.
Carefully place balls made from two tablespoons of the fish mixture (I used an ice cream scoop). Fry until they turn golden brown. Place them on paper towels to drain excess oil.
Top tips
- Make sure the fish fillets have no bones by pressing with your fingers to see if you can feel any.
- You can store leftovers in an airtight container in the fridge for up to two days. To serve, let them come to room temperature and heat them in the oven at medium heat until warm but do not get darker (I estimate 7-10 minutes).
Serving suggestions
Serve the cod balls with a few slices of lemon (some love the taste of a few drops of lemon juice), and garnish with some parsley or green onions.
You and your guests will love these juicy bits of goodness. Serve cod fish balls with tartar sauce, mayonnaise, or mustard as party food. Yuca fries give it a nice contrasty Caribbean touch.
It can also be served as the main course for dinner with mashed potatoes and a green salad. My Danish-inspired parsley potatoes recipe is absolutely perfect with this.
Background
Fiskefrikadeller is one of my favorite Danish dishes. You and your guests will love these juicy bits of goodness. Serve cod fish falls with a dip as party food or with mashed potatoes as dinner.
For this cod fish balls recipe, I consulted several books about traditional Danish cuisine. Unsurprisingly, no two recipes were alike. I ended up picking what I liked and worked best and making a few changes of my own based on the ones I liked best.
Variations
If you can't find fresh cod, haddock is great for it. If you can't find either, any white fish fillet will do, though the texture and flavor will vary. Even salmon can be used following the same instructions.
In Hispanic countries, it's common to find salt cod, but for this recipe, we need to use fresh or frozen (thawed beforehand).
You can fry these in ghee (clarified butter) if you prefer.
Check out thissmoked codrecipe for another interesting way to serve cod.
Nutritional information
Calories: 224kcal - Carbohydrates: 6g - Protein: 19g - Fat: 14g - Saturated Fat: 2g - Cholesterol: 119mg - Sodium: 662mg - Potassium: 435mg - Fiber: 1g - Sugar: 1g - Vitamin A: 155IU - Vitamin C: 3.5mg - Calcium: 38mg - Iron: 1mg
FAQs
What are cod fish balls made of?
Typically, cod fish balls are made with fresh cod fish or haddock, flour, onion, eggs, and spices.
What do you eat with codfish balls?
You can serve your favorite potato mash with codfish balls if you plan to serve them for dinner. They are also great as finger food with a bowl of tartar sauce to dip them in.
Print card
This is just a printer-friendly summary; some useful details are found in the recipe above.
Danish Cod Fish Balls Recipe
Serving: 4 servings
Ingredients
- ¾ pound fresh cod fish [0.35 kg]
- ⅓ heavy cream or whole milk
- 1 teaspoon of salt
- 1 medium white onion chopped
- 2 tablespoon of all-purpose flour
- 2 eggs
- ½ teaspoon of black pepper
- 1 tablespoon of minced parsley
- 2 cup of oil for frying for frying
Instructions
Step 1: Mix all the ingredients
In the food processor vase, combinecod fillets,cream,salt,onion,flour,eggs,pepper, andparsley.
Pulse until the fish is chopped into small flakes.
Step 2: Frying
Heat oil over medium-high heat in a small saucepan so there's a good depth for frying.
Carefully place balls made from two tablespoons of the fish mixture (I used an ice cream scoop). Fry until they turn golden brown. Place them on paper towels to drain excess oil.
Nutrition
Calories: 224kcal
Want to save this recipe?
Enter your email & I'll send it to your inbox.Plus, get great recipes from me every week!
By Clara Gonzalez, published Aug 29, 2014 on Tia Clara
Reader Interactions
Comments
olga
These are fresh cod fish, being used, not bacalau ????Reply
Tia Clara
Yes, these are made with fresh fish (or thawed frozen fish)
Reply
bellini
I grew up on fish and chips and delicious cod cakes as well. Moms were made with potato.
Reply
Kate @ Babaganosh.org
Bacalao! These look delicious. How long do they take to turn golden brown? Deep frying always scares me a little and I like knowing if something cooks in a very short amount of time, so I can be prepared for swift yet careful movements to remove the food from the hot oil.
By the way, it took me a long time to understand what exactly bacalao was and how you cook it from the salted dry variety and why it was dried in the first place haha (my Dominican boyfriend had to take me to a Portuguese store because his explanation was confusing), so I can see Catherine's confusion 🙂
Reply
Tia Clara
I didn't have any problems with splatters, and it took about 5 minutes to get that color (it may vary depending on a number of things).
Reply
Catherine Tactuk
This sounds so good, I'm sure going to give it a try.
Question: the cod fish I always ate in DR was very salty. What kind did you use? The "fresh" one I've seen sold here in north America has no salt.Reply
Tia Clara
This is made from "fresh" codfish (I say "fresh" because it's actually frozen), not the salted, dry variety that it's common in the DR.
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
