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Fiskibollur or Icelandic Fish Balls

Fiskibollur or Icelandic Fish Balls Recipe

157kcal
5 from 1 vote
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Prep 30 minutes
Cook 20 minutes
Total 50 minutes
The Fiskibollur or Icelandic Fish Balls Recipe is a traditional Icelandic dish. It consists of fish balls made from a combination of fish and various seasonings.
Servings 8 People
Course Main Course
Cuisine Icelandic

Ingredients

  • 2 lbs fish fillets haddock, cod or flounder work well
  • 2 onions medium diced
  • 2 eggs
  • 3 tbsps all-purpose flour can use all flour if potato flour not available
  • 3 tbsps potato flour use all potato flour for Gluten Free
  • 2 tsps salt
  • 1/2 tsp white pepper
  • 2 tbsps parsley and/or dill optional
  • 4 tbsps butter or Ghee

Equipment

  • Food Processor
  • Mixing bowl
  • Skillet or frying pan
  • Spatula
  • Paper towels

Method

Begin by preparing the fish fillets:
  1. a. Rinse the fish fillets under cold water and pat them dry with paper towels.
  2. b. Cut the fillets into smaller pieces for easier processing.
  3. c. Ensure there are no bones in the fish.
Prepare the onions:
  1. a. Roughly dice the medium onions.
Combine fish and onions:
  1. a. In a food processor, add the diced onions and fish pieces.
  2. b. Pulse the mixture until it forms a smooth paste.
Add eggs and flour:
  1. a. In a mixing bowl, combine the fish-onion paste with two eggs.
  2. b. Mix well.
  3. c. Add three tablespoons of all-purpose flour and three tablespoons of potato flour (or use all potato flour for gluten-free).
  4. d. Mix until the mixture is evenly combined.
Season the mixture:
  1. a. Add two teaspoons of salt and half a teaspoon of white pepper to the fish mixture.
  2. b. Optionally, add two tablespoons of parsley and/or dill for added flavor.
  3. c. Mix thoroughly.
Form the fish balls:
  1. a. With your hands, shape the fish mixture into small balls, about the size of golf balls.
  2. b. Ensure they are evenly sized for consistent cooking.
Cook the fish balls:
  1. a. In a large skillet or frying pan, heat four tablespoons of butter or ghee over medium-high heat.
  2. b. Place the fish balls in the hot pan, making sure not to overcrowd them.
  3. c. Cook until they are golden brown and crispy on all sides, turning as needed.
  4. d. This should take about 5-7 minutes per side.
Serve:
  1. a. Remove the cooked fish balls from the pan and drain any excess oil on paper towels.
  2. b. Serve the Fiskibollur or Icelandic Fish Balls hot with your choice of side dishes.

Nutrition

Calories157kcalCarbohydrates7gProtein25gFat3gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.004gCholesterol98mgSodium659mgPotassium431mgFiber1gSugar1gVitamin A60IUVitamin C2mgCalcium27mgIron1mg

Notes

Use fresh and high-quality fish fillets for the best flavor and texture.
Ensure there are no bones in the fish fillets before processing.
Keep the fish mixture cold while shaping the balls; this makes it easier to work with.
Maintain consistent ball sizes for even cooking.
Adjust seasoning according to your taste preferences.
Use a non-stick skillet for frying to prevent sticking.
Drain excess oil from the cooked fish balls on paper towels.

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