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|Cod fillets||2 Pound|
|Lemon juice||4 Teaspoon|
|Sardines in oil||1 Can (10 oz)|
|Onion||1 Large, finely chopped|
|Fresh dill||1⁄2 Bunch (50 gm)|
|Eggs||2 , beaten|
|Rolls||2 , crumbled|
|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)|
Serving size: Complete recipe
Calories 6886 Calories from Fat 4701
% Daily Value*
Total Fat 543 g835.7%
Saturated Fat 115.8 g579%
Trans Fat 0 g
Cholesterol 1042.2 mg
Sodium 3380.9 mg140.9%
Total Carbohydrates 203 g67.7%
Dietary Fiber 15.7 g62.9%
Sugars 36.5 g
Protein 252 g503.2%
Vitamin A 142.3% Vitamin C 208.4%
Calcium 65.8% Iron 100.1%
*Based on a 2000 Calorie diet
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.