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Fiskekaker — Norwegian fishcakes

Pan-fried fishcakes built from any white fish you can buy on a Senja dock. Fluffy from milk, light from a single egg, salty from the sea.

4 servings25 minEasy

Ingredients

  • 500g cod or haddock fillet
  • 1 egg
  • 100ml milk
  • 2 tbsp potato starch
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • Butter for frying

Steps

  1. Chop fish very fine on a clean board
  2. Mix into a paste with egg, milk, starch, salt and nutmeg
  3. Beat 2 minutes — the mixture must turn light and tacky
  4. Rest 10 minutes in the cold (snow bank, river, or fridge)
  5. Shape into flat patties the size of your palm
  6. Fry 4 min per side in butter on medium heat until golden

🏕 Tent tip

Skinning a fillet with a tent knife? Lay it skin-side down, pinch the tail with salt-dipped fingers (better grip), and saw the blade flat along the skin.