Air Fryer Danish Fish Cakes (Fiskefrikadeller)

March 7, 2022

Air Fryer Danish Fish Cakes (Fiskefrikadeller)

Fiskefrikadeller are a Danish classic made from white fish — usually cod, saithe or plaice — chopped into a mixture with onion, egg and a little flour. Here they are cooked in the air fryer instead of in the pan, and the result is the same familiar one: a firm, juicy fish mixture with a crisp crust.

The mixture should not be blended completely smooth. A slightly coarse mixture gives better bite, while an over-blended one turns rubbery. Lemon juice and fresh herbs like dill or chives keep the flavor fresh, and a little salmon in the mixture can give it more body and moisture.

In the air fryer there is no frying fat, so two things make the difference. Shape the fish cakes flat rather than round, and brush them with oil. Without oil they turn out pale; with a thin layer they get a golden, crisp surface. Turn them once along the way, so they cook evenly on both sides.

Serve them warm with remoulade, lemon wedges and boiled potatoes, or let them cool and lay them on rye bread with remoulade. The mixture can be shaped in advance, and the fish cakes can be frozen both raw and fully cooked.

Ingredients

Serves 4

500 g white fish, skinless and boneless (cod, saithe or plaice)
1 small onion, finely grated (about 70 g)
1 egg
2-3 tbsp wheat flour
1-2 tbsp fresh dill or chives, finely chopped
1 tbsp lemon juice
1½ tsp salt
freshly ground pepper
1-2 tbsp milk (if the mixture is too firm)
oil, for brushing

Directions

Cut the fish into rough pieces and blend it briefly in a food processor together with the onion. The mixture should be even but still a little coarse — don’t blend it too long.

Add the egg, flour, chopped herbs, lemon juice, salt and pepper, and pulse briefly to a cohesive mixture. If it is too firm, add 1-2 tbsp milk; if it is too soft, a little more flour.

Let the mixture rest in the refrigerator for about 30 minutes. Then it is easier to shape and holds its shape better during cooking.

Cut parchment paper to fit the air fryer basket. Shape about 8 flat fish cakes with a wet spoon or wet hands, and place them on the paper in a single layer with a little air between them.

Brush the tops with oil, and cook the fish cakes at 375°F (190°C) for about 7 minutes.

Turn them carefully, brush the new top side with oil, and cook them for a further 6-8 minutes at 375°F (190°C), until golden, crisp and cooked through — about 13-15 minutes in total.

Serve the fish cakes warm right away, or let them cool completely.

Notes

A flat shape is important in the air fryer. Round balls cook unevenly, while flat fish cakes cook through in the short time.

Brushing with oil is the key to a golden, crisp crust when there is no frying fat in the basket. If you cook at 355°F (180°C), it takes about 16 minutes; at 390°F (200°C) about 10-12. 375°F (190°C) is a solid middle ground.

If you want a softer, airier mixture, the flour can be replaced with 1 dl breadcrumbs and 1 dl milk. A tablespoon of heavy cream or a little finely grated zucchini also makes the mixture milder and more moist. Feel free to replace 100-150 g of the fish with salmon for more body.

Serve classically with remoulade, lemon wedges and boiled potatoes, or cold on rye bread. Homemade remoulade goes well with them. The fish cakes can be frozen both raw and fully cooked.