Crispy Codfish Balls (Torskeboller)

There’s no better way to use one of Scandinavia’s primary exports—dried salt cod— than in these crunchy codfish balls.

Serves: 4Hands-on: 40 minutesDifficulty: Medium

Serves: 4


  • 1 lb. dried salt cod
  • 1½ cups mashed potatoes
  • 1 clove garlic, peeled and minced
  • 1 tsp. minced fresh dill
  • ½ tsp. grated lemon zest
  • 2 egg whites, beaten
  • ¼ cup all-purpose flour
  • 2 cups canola oil


  • Rinse the salt cod well and cut into 2" pieces. Cover with cold water and soak for 2 days, replacing the water every 6 hours.
  • Drain and pat the cod dry with paper towels. Shred into tiny pieces and place in a large bowl. Add the mashed potatoes, garlic, dill, lemon zest and egg whites and mix well. Cover and chill in the refrigerator for 30 minutes.
  • Flour your hands and pat the batter into walnut-sized balls.
  • Add oil to a heavy pot or deep fryer. Heat the oil until a drop of water sizzles when dropped in the pot. Working in batches, fry the codfish balls for 3 minutes, or until golden brown. Remove from the oil and drain on paper towels.