How to make Fischfrikadellen

Why cooks start here

Fischfrikadellen is cooked the way Baltic coast cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Fischfrikadellen, a cherished staple along Germany's Baltic coast, brings the sea to the table in a way that feels both familiar and inviting. Traditionally made without fanfare, it relies on simple, fresh ingredients, capturing the essence of home cooking. The use of butter or clarified butter ensures a rich flavor, while a generous hand with salt speaks to the dish's roots in a region where fish is a way of life. This recipe reflects how a family cook would naturally prepare it, without hesitation or apology for a second helping. Biting into a Fischfrikadelle should offer a delicate balance of moist white fish and aromatic dill, with the slight crunch of a golden-brown crust. The subtle sweetness of onion and the soft texture from a day-old roll bring layers of comfort. A touch of remoulade on the side, creamy and tangy, complements the frikadelle perfectly. Each bite is a nod to the Baltic's uncomplicated, yet deeply satisfying, culinary tradition.