The family recipe for Icelandic fishballs
Use one kilo of any white fish (Here I cooked about 1,7 kilos of Cod)
One large onion (I did two onions for 1,7 kg of fish)
100g Wheat (170g for 1,7 kg)
100g Potato Starch (170g for 1,7 kg)
3 Eggs (5 eggs for 1,7 kg)
2 tsp Pepper and 2 of Salt (a little more if you add to the recipe.)
Add milk based on necessity but about 3 dl, just enough so
it’s easy to mold the fishballs or fishcakes.
You cut the fish and onions into tiny pieces, or put them into a food processor, mix it with the wheat, potato starch, eggs, milk, and spices.
Then make small balls or Cakes, which you proceed to cook on a pan until both sides are golden brown (Using Icelandic creamy butter), then into the oven (200 degrees) for 15 minutes.
It’s excellent to melt some butter in a small pot and saute maybe one-third of an onion in the butter. It’s delicious to put this over the fishballs.
This time (by adding to the recipe), it was enough food for three meals for four. You can, for example, use Cod, Haddock, Atlantic Catfish, or Pollock in this recipe.
We just froze the rest of the fishballs for later use, they are easy to fry up and serve with potatoes or rice on another day.