500 g haddock fillet
1 chopped onion
1 egg
30 g wheat flour
30 g potato starch
1 tsp salt
1 tsp pepper
1 tsp nutmeg
1 tsp curry powder
butter for frying
Preparation
Cut the fish fillet into smaller pieces and mix with the finely chopped onion, egg, flour, potato starch, salt and spices and puree everything into a uniform paste. The porridge must be firm enough to form balls about the size of a tablespoon - if the fish mixture is too firm, you can thin it with a little milk if necessary.
Heat the fat in a pan and fry the fish balls for about 3 minutes on each side until they are light brown in color. Then keep the fried balls warm on a porcelain dish in the oven at 200 °F (100 °C) until they are served.
The fish balls are traditionally eaten with potatoes and vegetables - today we had beans and fries with them.
Fiskíbollur is a very typical Icelandic food - you can buy it pre-fried in any supermarket and then you just have to throw it from the package into the pan into the hot fat.
[Translated from here.]
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