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    Home » Recipes » Appetizers

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    Cod Fishcakes

    danish fishballs fiskefrikadeller

    En Español Recipe ↆ

    You and your guests will love these juicy bits of goodness. Serve Cod Fishcakes with a dip as party food, or with mashed potatoes as dinner.

    Cod fishballs

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Where it comes from
    3. About this recipe
    4. Recipe

    Why we ❤️ it

    I have been thinking a lot about traditions lately, and it's apropos of these Cod Fishcakes that I'd like to leave an idea in your mind. Please humor me...

    As anyone who's ever written about their own country's traditional food finds out, there'll soon be controversy over the definition of "traditional", and what it comprises. This is something that we ourselves have poured much virtual ink into, and the source of many a controversy.

    Where it comes from

    Like the description at the top of our blog reads, we certainly write about traditional Dominican culinary culture, but ultimately, this is a personal blog, we write about the food we love (which usually connect us back to our beloved half-island), but it's also about our adventures, in and outside of the kitchen.

    This dish, my dear readers, despite the fact that each and every ingredient is readily available in our country, and the fact that it is very close to another traditional Dominican dish (bacalaítos), it's a traditional Danish food called fiskefrikadeller. One of my favorites. Many could be fooled after all, taste, texture, and ingredients are very close to our liking.

    They have become part of our multicultural family's tradition.

    • Cod Fishcakes
    • danish fishballs fiskefrikadeller

    About this recipe

    For this cod fishcakes recipe, I consulted several books about traditional Danish cookery. Unsurprisingly, no two recipes were alike. I ended up picking what I liked and worked best, as well as making a few changes of my own.

    The result was a slightly fluffier fishcake than I am used to, I am not sure why (I eat entirely too many of them when I am in Denmark), but I actually liked it. Give it a try, who knows, maybe you'll start a new family tradition.

    Buen provecho!

    Tia Clara

    Recipe

    Cod Fishcballs
    Keep screen on while cooking

    [Recipe] Cod Fishcakes

    By: Clara González
    You and your guests will love these juicy bits of goodness. Serve Cod Fishcakes with a dip as party food, or with mashed potatoes as dinner.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Dinner, Lunch, Party
    Cuisine Danish, Scandinavian
    Servings 4 balls (3/person.)
    Calories 224 kcal

    Ingredients

    • ¾ pound codfish (fresh), [0.35 kg](see notes)
    • ⅓ heavy cream, or whole milk
    • 1 teaspoon salt
    • 1 medium white onion, , chopped
    • 2 tablespoon all-purpose flour
    • 2 egg (medium)
    • 1 tablespoon minced parsley
    • 2 cup oil for frying

    Instructions
     

    • Mix all the ingredients, except for the oil in the food processor until the fish is chopped into small pieces.

    • Heat oil in a 2 quart pot [2 lt].
    • Carefully place balls made from two tablespoons of the fish mixture (I used an ice cream scoop). Fry until they turn golden brown. Place on paper towels to absorb the excess oil.
    • Serve hot.

    Tips and Notes

    Traditionally codfish is found salted and dry in the Dominican Republic, for this dish, however, we'll need fresh (or frozen fresh) fish.

    Nutrition

    Calories: 224kcalCarbohydrates: 6gProtein: 19gFat: 14gSaturated Fat: 2gCholesterol: 119mgSodium: 662mgPotassium: 435mgFiber: 1gSugar: 1gVitamin A: 155IUVitamin C: 3.5mgCalcium: 38mgIron: 1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR bacalao balls, bolas de pescado, cod fish cakes without potato, fish balls
    More recipes with: bacalao, eggs, seafood
    Edited: Sep 4, 2021 | Publish: Aug 29, 2014

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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      Bacalao con Huevo y Tayota (Codfish with Egg & Chayote)
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    Recipe Rating




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    7 Comments
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    bellini
    August 31, 2014 11:01 PM

    I grew up on fish and chips and delicious cod cakes as well. Moms were made with potato.

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    Kate @ Babaganosh.org
    August 31, 2014 12:06 AM

    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… Read more »

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    Catherine Tactuk
    August 29, 2014 6:48 PM

    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.

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