Norwegian Fish Cakes with Dill Mayonnaise

Baking powder is the secret to the airy texture of these crispy, fluffy fish cakes.
Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 1 1/4

    pounds skinless hake fillet, cut into 1/2-inch pieces

  • 1

    tablespoon baking powder

  • Kosher salt

  • Black pepper

  • 3/4

    cup plus 2 tablespoons heavy cream

  • 6

    tablespoons unsalted butter

  • 1

    cup mayonnaise

  • 1/4

    cup chopped dill, plus more for garnish

  • 1

    tablespoon distilled white vinegar

  • Freshly ground white pepper

Directions

In a food processor, pulse the hake until minced. Add the baking powder, 2 teaspoons of salt and 1/4 teaspoon of black pepper and pulse until combined. With the machine on, add the cream and puree until smooth and light in texture, about 2 minutes. In a large nonstick skillet, melt 2 tablespoons of the butter. Spoon 1/4 cup of the fish mixture into the skillet and flatten to a 1/2-inch-thick cake. Repeat 3 more times to make 4 cakes. Cook over moderately low heat, turning once, until golden and cooked through, 4 to 5 minutes. Transfer the fish cakes to a platter and keep warm. Repeat with the remaining butter and fish mixture to make 8 more cakes. Meanwhile, in a small bowl, stir the mayonnaise with the 1/4 cup of dill and the vinegar and season with salt and white pepper. Serve the fish cakes with the dill mayonnaise and a sprinkling of chopped dill.

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