Embarking on a culinary journey with the last cuts of a sizable monkfish, it’s time to embrace an innovative twist on a Norwegian culinary staple: monkfish cakes.

Using quality offcuts is a testament to sustainability and maximizes the unique texture and flavor of this treasured seafood. Of course, if you don’t have offcuts monk tail or cheeks will work just as well.

Coupled with a handpicked selection of spices—pepper, salt, and a dash of vibrant chili powder—the flavors are poised to dance on your palate.

The addition of potato flour not only binds our fish cakes but ensures a delectable firmness you’ll relish.

Crispy Monkfish Fishcakes - Norwegian Style (Day 21)

As we delve into the cooking process, the finesse of balancing ingredients comes into play.

The harmonious blend of the fish with half an onion, an egg, and just the right amount of milk sets the foundation for our cakes, while the aromatic sauté of the remaining onion awaits its role as a delightful side.

The satisfying sizzle of butter and the golden hue of the cakes in the making invite anticipation.

To accompany this dish, the homely warmth of traditional tomato beans and the earthy simplicity of boiled potatoes signify a meal steeped in tradition.

This approach not only elevates the humble fish cake but also presents a meal that is both grounded in heritage and tailored for a singular dining experience.


For the Norwegian fish cakes:

  • Monkfish: 300g of monkfish off-cuts, the final pieces from a larger monkfish.
  • Spices Box:
    • Pepper: Approximately 1 teaspoon
    • Salt: Roughly 1 teaspoon
    • Chili Powder: About 1 teaspoon, for a little kick.
  • Potato Flour: 1 tablespoon to help stiffen the batter.
  • Onion: Half of an onion diced for the fish cakes, with the remainder fried as a side.
  • Egg: One egg, cracked and added to the batter.
  • Milk: Two deciliters mingled with the monkfish and used for the batter.

Complementing sides:

  • Potatoes: Two cooked up, a traditional Norwegian side.
  • Tomato Beans: One can, heated and served with the fish cakes.

For the cooking process:

  • Butter: Used for frying the fish cakes and onion, added to the pan heated to medium temperature.

Fish Cake Batter Preparation

Combining Liquid Ingredients

You’ll begin by pouring milk into the monkfish. Go light, you can always add more, but if you add too much the batter will be too liquid.

To this, you’ll add the spices: a teaspoon each of pepper and salt, and if you’re feeling adventurous, a teaspoon of chili powder for some heat.

You’ll notice how these flavors hint at a spicy profile without overwhelming the delicate taste of the fish.

Now incorporate a tablespoon of potato flour. This crucial component will give your fish cakes the desired firmness.

Next, crack in an egg to bind everything together.

Milk1-2 dl
Pepper1 tsp
Salt1 tsp
Chili powder1 tsp
Potato flour1 tbsp
Egg1 (whole)

Mix well until all the ingredients are fully combined, ensuring that the spices are evenly distributed within the mixture.

Mixing in Onion

Take about a quarter of an onion and dice it up finely — the subtle sharpness will complement the fish perfectly. Add the diced onion to your batter.

Use a blender or mixer to thoroughly mix your batter to a smooth consistency.

Cooking Process

Shaping the Fish Cakes

Place your frying pan over medium heat and coat it with a thin layer of butter.

Shape the batter into thin, cake-like forms in the pan. This ensures a deliciously crispy exterior while avoiding too much uncooked batter inside.

Aim for cooking four fish cakes at a time to maintain manageable size and thickness.

Frying Technique

While you fry your shaped fish cakes, remember to keep an eye on the butter levels and temperature control.

Carefully flip the fish cakes after about 5 minutes to ensure both sides achieve a golden-brown crispiness.

If necessary, add more butter to enhance the flavor and prevent sticking, and adjust the heat accordingly.

Preparing Side Dishes

Sautéing Onions

When preparing the onions, you’ll want to ensure that they achieve a translucent and appealing look without burning.

Begin by dicing the onion; for this recipe, you’re only going to use a quarter onion.

As the fish cakes fry, you can also place the diced onion in the pan with a small quantity of butter to save time.

Sauté until they reach the desired translucency, which not only complements the fish cakes but also brings a delicate balance to the flavors.

Potato and Beans Accompaniment

Your side dish will consist of traditional tomato beans and potatoes to create a well-rounded meal.

Also, boil two potatoes – the perfect portion size.

For the beans, you’ll want to heat them up in the same pan used for frying, after the fish cakes and onions are done.

This method infuses the beans with additional taste from the residual oils.

The combination of beans and potatoes provides both comfort and a satisfying experience to accompany the fish cakes.

Serving and Storing Excess Batter

For plating, add your potatoes, a good serving of beans, your onions and 3-4 fish cakes to a plate.

Enjoy this unique twist on a Norwegian classic. If you age the monkfish the distinctive taste will be even more pronounced in the cakes.

Storage Suggestions

  • Leftover batter or cooked fish cakes can be frozen for a quick and easy future meal.
  • Store in freezer-safe bags to ensure freshness and prevent freezer burn.
  • Reheat directly from frozen, making for a convenient dinner option.
Yield: 3 portions

Norwegian Monkfish Cakes with Sautéed Onions and Tomato Beans

Norwegian Monkfish Cakes with Sautéed Onions and Tomato Beans

Enjoy a modern twist on a Norwegian classic with these flavorful monkfish cakes. Made with quality offcuts of monkfish and seasoned with a blend of spices, these crispy cakes are paired with sautéed onions and traditional tomato beans for a satisfying meal steeped in heritage.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 300g monkfish offcuts (or monkfish tail or cheeks)
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tbsp potato flour
  • 1/2 onion, finely diced
  • 1 egg
  • 1-2 dl milk
  • 1/4 onion, sliced
  • 2 tbsp Butter for frying
  • 2 potatoes, cooked
  • 1 can tomato beans, heated


Monkfish Cakes:

  1. In a food processor, combine monkfish offcuts, pepper, salt, chili powder, potato flour, a quarter of a diced onion, egg, and milk.
  2. Blend until smooth.
  3. Shape the mixture into thin cakes.
  4. Heat butter in a pan over medium heat.
  5. Fry the fish cakes until golden brown and crispy on both sides, about 5 minutes per side.


  1. In the same pan, sauté the remaining quarter onion until translucent.
  2. Set aside as a side dish.
  3. Cook the potatoes until tender.
  4. Heat tomato beans in the same pan used for frying.
  5. Serve monkfish cakes with sautéed onions, cooked potatoes, and heated tomato beans.
  6. Optional: Garnish with chives or spring onion.


  • For thinner fish cakes, aim for a crispy exterior.
  • Leftover batter or cooked fish cakes can be frozen for future use.
  • Reheat directly from frozen for a quick and convenient meal.
  • Enjoy the rich flavors and textures of this modern take on a Norwegian classic!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 491Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 127mgSodium: 1292mgCarbohydrates: 58gFiber: 8gSugar: 19gProtein: 34g

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Torstein Rottingen
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