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  Cod fillets 2 Pound
  Lemon juice 4 Teaspoon
  Sardines in oil 1 Can (10 oz)
  Butter 3 Tablespoon
  Pepper 1 Dash
  Onion 1 Large, finely chopped
  Fresh dill 1⁄2 Bunch (50 gm)
  Eggs 2 , beaten
  Rolls 2 , crumbled
  Aquavit 4 Teaspoon
  Parsley 1 Tablespoon (For Garnish)
  Lemon slices 4 (For Garnish)
  Batter 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Bread crumbs 4 Tablespoon
  Frying oil 2 Cup (32 tbs) (For Frying)

Rinse the cod fillets under cold water and dry them on paper towels.
Cover fillets with lemon juice and let them sit for 5 minutes.
Next, put the cod and the sardines through a food chopper.
Reserve the sardine oil for future use.
Cream the butter in a large bowl.
Add the fish and pepper.
Add the onion, parsley, and dill.
Last, put in 2 beaten eggs, the sardine oil, rolls, and the aquavit.
Mix well and season to taste.
With wet hands form the mixture into balls that are pressed somewhat flat.
Dip the balls into the 2 beaten eggs, then dust them with bread crumbs.
Heat a generous amount of oil in a frypan.
Fry the fishballs for about 15 minutes or until they are golden brown.

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