Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 2 large potatoes (approximately 300 grams) until tender, then mash them thoroughly with a fork or potato masher.

2. 2

   Flake 500 grams of white fish fillets (such as cod or haddock) and combine them in a large bowl with the mashed potatoes, 0.25 cup of chopped fresh dill, 0.5 small finely minced red onion, 0.75 cup of all-purpose flour, 1 large egg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well mixed.

3. 3

   Form the fish mixture into 12-16 small, flat fritters, about 1-inch thick.

4. 4

   Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F (175°C) for deep frying.

5. 5

   Carefully deep-fry the fritters in batches for 3-5 minutes per side, or until golden brown and cooked through, then remove them and place on a wire rack to drain excess oil.

6. 6

   In a small saucepan, combine 0.75 cup of pomegranate juice, 2 tablespoons of pomegranate molasses, 2 tablespoons of finely chopped fresh dill, 1 tablespoon of honey, and 1 teaspoon of apple cider vinegar, then bring to a simmer and cook for 5-7 minutes until the glaze slightly thickens.

7. 7

   Season the pomegranate-dill glaze with a pinch of salt and a pinch of black pepper to taste.

8. 8

   Serve the hot Nordic crispy fish fritters drizzled generously with the warm pomegranate-dill glaze.