Easy Fish Meatballs - Fish Frikadellen For Quick Lunch
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Fish meatballs are your new best friend in the kitchen, offering a simple yet delicious twist to your dinner routine. These flavour-packed bites are easy to make and a fantastic way to sneak some healthy protein into your meals. Let’s dive into the world of fish meatballs—where delicious meets nutritious, and cooking becomes a breeze! Introducing Fish Meatballs - Your creative Alternative to Traditional Fish Dishes Fish is a healthy source of protein and is a regular part of our dinner tables at least once a week. But how often can you eat fish fingers? Recently, I was searching for a fish dish that the whole family would enjoy (including Max), and I decided to try making German Fish Frikadellen. I served it with mashed potatoes (since the prince doesn’t like potato salad) and cucumber salad. It was a hit! I have to share the details with you all. Choosing the Right Fish: Spotlight on Pollock In Germany, we often use pollock or cod fillet for fish frikadellen. They have a mild flavour, the right texture after mincing, and are budget-friendly. They’re also easy to process because they’re boneless, which makes them perfect for mincing. Alternative Fish Options Don’t have Pollock Fillets on hand? No problem. This recipe is versatile and can be made with cod, rosefish, coalfish, or trout. Just remember to stick to white, boneless fish for the best results. Essential Ingredients for Easy Fish Meatballs Whitefish, boneless – pollock, cod, coalfish, rosefish, tilapia or troutOnion – white, finely chopped onion to enhance the flavourEgg – as a binding agentWhite Bread Roll – or 80g of white bread makes the fish cakes extremely fluffy.Fresh herbs – I use parsley but feel free to add some dill if you likeMustard – in Germany, it is very common to serve fish with mustard, so we cannot miss this condiment in our recipeWorcestershire sauce – It’s a common ingredient in marinating and basting fish dishesSalt, PepperOil for frying Whitefish, boneless – pollock, cod, coalfish, rosefish, tilapia or trout Onion – white, finely chopped onion to enhance the flavour Egg – as a binding agent White Bread Roll – or 80g of white bread makes the fish cakes extremely fluffy. Fresh herbs – I use parsley but feel free to add some dill if you like Mustard – in Germany, it is very common to serve fish with mustard, so we cannot miss this condiment in our recipe Worcestershire sauce – It’s a common ingredient in marinating and basting fish dishes Salt, Pepper Oil for frying Additional Ingredients to Consider Feeling adventurous? Add 2 cloves of garlic to the fish mixture before frying, or sprinkle in half a teaspoon of paprika powder, a pinch of chilli, or cumin for a unique flavour. Don’t be afraid to play with spices and find your perfect blend! What to serve with fish cakes? In northern Germany, fish meatballs are a popular street food. They can be found at any fish stand, typically served in a white bread roll with remoulade. However, if you want to prepare fish meatballs as a main dish, there are many other side dishes and sauces you can pair with them! Complementary Sides Simple Mashed Potatoes – creamy mashed potatoes with butter and milk Northern German Potato Salad – Potato Salad with Mayo Dressing and Egg German Potato Salad with Cucumber – Potato Salad with Mayo Dressing and fresh cucumber Fried onion slices – onion slices fried in butter German Cucumber Salad – Delicious cucumber slices in sour cream dressing Delicious Fish Cakes Sauces German Fish Meatballs are usually served with cold sauces; however, you can also make a warm one, like this traditional German Mustard Sauce. Remoulade (cold) is an easy sauce made with mayonnaise, yoghurt, pickled cucumber, capers, salt, pepper, sugar, and fresh herbs.Honey-Mustard Sauce (cold) – a simple sauce made with the same amount of honey and mustard as white vinegar and rapeseed oil.German mustard sauce (warm) is a Roux-based sauce seasoned with salt, pepper, vinegar, and mustard. Remoulade (cold) is an easy sauce made with mayonnaise, yoghurt, pickled cucumber, capers, salt, pepper, sugar, and fresh herbs. Honey-Mustard Sauce (cold) – a simple sauce made with the same amount of honey and mustard as white vinegar and rapeseed oil. German mustard sauce (warm) is a Roux-based sauce seasoned with salt, pepper, vinegar, and mustard. Perfect for Freezing Fish meatballs can be prepared in advance, making them ideal for families. You can also make extra and freeze them for up to three months. Looking for more German Fish Dishes? FAQ Are Fish Cakes Healthy? Fish cakes are considered healthy because they contain lean protein. Fish is rich in healthy oils, particularly omega-3 fatty acids, which benefit your heart and brain. However, be aware that store-bought fish cakes may have higher fat and sugar content, so checking the labels before purchasing is essential. Are Fish Cakes Gluten-Free? German fish meatballs are not gluten-free, as they typically include bread rolls and/or breadcrumbs. Are Fish Cakes Vegetarian? Fish cakes are not vegetarian since they contain fish. How Are Fish Cakes Made? Fish cakes are made using minced fish, onions, eggs, bread rolls, and various herbs and spices. I like to add fresh parsley, mustard, Worcestershire sauce, salt, and pepper to mine, but feel free to experiment with cumin, paprika powder, or even chili. What Are Fish Meatballs? Fish meatballs are fried balls made from fish, onions, bread rolls, fresh herbs, and spices. They are often served in a bread roll with remoulade, alongside a variety of potato dishes, salads, and sauces. Do Fish Cakes Have Protein? A homemade fish cake (approximately 80g) contains around 8-12 grams of protein. Fish Meatballs - German Fish Frikadellen Recipe Make 9 soft and savory fish meatballs in no time! No ratings yet Prep Time 20 minutes Cook Time 10 minutes Course Main Course Cuisine German Servings 4 people INGREDIENTS 1 onion small1 tablespoon butter1 bread roll or 80g of any white bread500 gram pollock fish 4 long fish fillets, alternatively: cod, rosefish, coalfish1 egg20-30 gram fresh parsley1 tablespoon mustard1 teaspoon Worcester sauce1/2 teaspoon paprika1/2 teaspoon salt1/4 teaspoon black pepper3 tablespoons bread crumbs2 tablespoons vegetables oil 1 onion small 1 tablespoon butter 1 bread roll or 80g of any white bread 500 gram pollock fish 4 long fish fillets, alternatively: cod, rosefish, coalfish 1 egg 20-30 gram fresh parsley 1 tablespoon mustard 1 teaspoon Worcester sauce 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons bread crumbs 2 tablespoons vegetables oil INSTRUCTIONS Prepare the onion Chop the onion very finely.Fry it on medium heat until translucent. Set it aside and prepare the rest of the ingredients. Chop the onion very finely. Chop the onion very finely. Fry it on medium heat until translucent. Set it aside and prepare the rest of the ingredients. Fry it on medium heat until translucent. Set it aside and prepare the rest of the ingredients. Prepare the bread roll Cut the bread roll into small cubes and soak them in water for 5 minutes. Squeeze the excess water from them (you can use your hands or a sieve and a spoon for that) and set them aside. Cut the bread roll into small cubes and soak them in water for 5 minutes. Cut the bread roll into small cubes and soak them in water for 5 minutes. Squeeze the excess water from them (you can use your hands or a sieve and a spoon for that) and set them aside. Squeeze the excess water from them (you can use your hands or a sieve and a spoon for that) and set them aside. Prepare the fish Wash the fish filets and tap them dry. Check and remove fish bones with fish bone tongs or tweezers. I use regular tweezers that I use only in the kitchen. If you have a good blender, chop the fish meat and parsley. After 1 minute, they should be minced. If you don't have a blender, use a meat grinder, hand blender or fork to mince the fish filets. Wash the fish filets and tap them dry. Wash the fish filets and tap them dry. Check and remove fish bones with fish bone tongs or tweezers. I use regular tweezers that I use only in the kitchen. Check and remove fish bones with fish bone tongs or tweezers. I use regular tweezers that I use only in the kitchen. If you have a good blender, chop the fish meat and parsley. After 1 minute, they should be minced. If you don't have a blender, use a meat grinder, hand blender or fork to mince the fish filets. If you have a good blender, chop the fish meat and parsley. After 1 minute, they should be minced. If you don't have a blender, use a meat grinder, hand blender or fork to mince the fish filets. Mix the Ingredients In a large bowl mix fish, parsley, onions, soaked and squeezed bread roll cubes, mustard, Worcester Sauce, salt, black pepper, and paprika powder. Crack the eggs in and mix by hand. If the mixture is too soft and sticky, add bread crumbs. I needed to add 3 tablespoons of them! In a large bowl mix fish, parsley, onions, soaked and squeezed bread roll cubes, mustard, Worcester Sauce, salt, black pepper, and paprika powder. Crack the eggs in and mix by hand. If the mixture is too soft and sticky, add bread crumbs. I needed to add 3 tablespoons of them! In a large bowl mix fish, parsley, onions, soaked and squeezed bread roll cubes, mustard, Worcester Sauce, salt, black pepper, and paprika powder. Crack the eggs in and mix by hand. If the mixture is too soft and sticky, add bread crumbs. I needed to add 3 tablespoons of them! Shape and Cook the Meatballs With wet hands, shape medium-sized balls (100 grams per ball). Preheat the oil in a pan and fry the fish balls on medium-high (oil temperature 170°C/338°F) heat for 5 minutes on each side. The fish meatballs are ready when they reach the internal temperature of 60°C/140°F. Place on a paper towel to remove excess fat. Enjoy! With wet hands, shape medium-sized balls (100 grams per ball). With wet hands, shape medium-sized balls (100 grams per ball). Preheat the oil in a pan and fry the fish balls on medium-high (oil temperature 170°C/338°F) heat for 5 minutes on each side. The fish meatballs are ready when they reach the internal temperature of 60°C/140°F. Preheat the oil in a pan and fry the fish balls on medium-high (oil temperature 170°C/338°F) heat for 5 minutes on each side. The fish meatballs are ready when they reach the internal temperature of 60°C/140°F. Place on a paper towel to remove excess fat. Place on a paper towel to remove excess fat. Enjoy! Enjoy! NOTES Cooked fish meatballs can be stored in an airtight container in the fridge for up to three days or in the freezer for up to three months. Related Recipes German Fried Carp Fried carp is one of the traditional Christmas Eve dishes in Germany (especially in the Catholic regions). Juicy fish meat, crispy coating and delicious potato salad are the perfect combination to celebrate the last day of Lent. Check out this recipe Traditiional German Fish Soup Fish soup supports overall health and well-being. It is rich in vitamins, minerals, and omega-3 fatty acids, which are essential for heart and brain health. It is also high in protein and low in calories, as it contains a lot of vegetables and delicious fish—a no-brainer. Check out this recipe