Fish Meatballs Recipe with Potato Salad

More Ideas with FishI am pleased to present my recipe for Fish Meatballs to you here. Perfect burger from fish, also called Bremer in Northern Germany, I serve you here with a homemade potato salad.

Fish fillets processed into meatballs are the classic possibility to use unequal pieces of fish in a wonderful way. The fish ingredients are quite freely selectable. That’s why grandma used to make these fish balls, just like certain fast food chains did.

Why are fish meatballs so popular: Without question the great hearty fine taste makes them so popular. They are also easier to digest and also healthier than their meat counterparts and a great alternative and variety in home cooking.

So, it’s worth trying it once. Danger of repetition is given. Have fun and good luck!

My recipe for Bavarian Meatballs, glazed with veal jus and cucumber and potato salad I show you elsewhere.© Food Photographer Thomas Sixt

1. Which Fish is suitable?

I still remember my time as a young fisherman, we usually had an overstock of whitefish in the lake in summer and the bream and crucian carp were wonderful to catch. With this introduction I would like to answer the question right away, both freshwater fish and saltwater fish are suitable. In Bavaria and Austria, carp, pike-perch, catfish or even whitefish like to come to the fish plant, in the north we find cod, hake, cod and salmon in the fish mince.

Process fish fillets without skin and bones – the mincer reaches its limits with large bones.

You can prepare fish meatballs with freshwater fish or saltwater fish. © Thomas Sixt Food Photographer

2. Meat Mincer or Thermomix?

The miracle pot  is at best a kitchen cutter, the fish mince will be more even if you process it through the mincer.

Of course, the magic kettle will make the fish fillets small at some point, but heat is generated which causes the fish mass to coagulate.

If you can’t help it, I have a tip for you from the professional kitchen: Cut the fish fillets into small pieces, then put them back into the freezer, and only then chop them in the kitchen cutter.

Prepare minced fish: Process the fish fillets without skin and bones through the mincer, the classic method works best.

3. Bread and Onions through the Mincer or not?

In many recipes you will find soaked bread cubes and sweaty onion cubes as an addition to minced fish. In general you can:

  • Bread soaked and onions finely sliced and stewed

add whole to the minced fish or

  • Put soaked bread and cooked onions through the mincer.

For a long time now I have tended to use the second method, because it is sure to succeed. For this I let all ingredients go through the mincer and get an excellent malleable, even mass.

Shape the fish balls with wet hands, the fish mince will be more even if you process all ingredients through the mincer. © Thomas Sixt Food PhotographerCanon EOS RP

4. Is Breadcrumbs required?

Use the breadcrumbs to stabilise the minced fish mass. The addition of breadcrumbs binds the mass better and so the meatball remains stable when fried in the pan.

The classic Bremer is always additionally dressed with breadcrumbs. Place the shaped loaves in the breadcrumbs for breading, then fry in the pan for frying.

Crumb games are allowed: For better stability, turn the shaped fish meatballs into breadcrumbs before frying.

5. Does it even go in the Oven?

In breadcrumbs turned out loafs dry in the oven unfortunately. Without breadcrumbs the loafs don’t get a nice colour and I personally don’t like them.

My advice as a cook is, please fry them in a pan and then keep them warm in the oven at 150°C hot air for 10-15 minutes and cook through.

It tastes better fried in the pan!

You can easily freeze the finished planters or reheat them in the oven!

The fish meatballs when frying in the pan, this is how the typical and fine taste is created!

6. Side Dishes

Here are some ideas for suitable enclosures…

As a side dish, I’ve come up with an herb and mayonnaise potato salad. Because the wild garlic is easy to find, I show you the potato salad with homemade mayo and wild garlic. You can also use other herbs, more information can be found in the preparation below!

Mayo potato salad tastes great with wild garlic, use other herbs according to season. © Thomas Sixt Food Photographer Canon EOS RP

7. Fish Meatballs Recipe with Wild Garlic Potato Salad

Now you are well prepared. Below you will find the exact quantities and preparation steps. I wish you good luck!

Print Recipe
5 from 15 votes
5 from 15 votes
Fish Meatballs Recipe
Simple recipe for fish balls of the German kitchen, cooked, photographed and written down by professional chef Thomas Sixt.
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Fish and Seafood Recipes, Main Courses
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 4 Portions
Calories: 433kcal
Author: Thomas Sixt
For the Potato Salad with Herbs and Mayonnaise
  • 500 g potatoes salad potatoes, bacony-cooked
  • 1 l vegetable broth
Ingredients Herbs Mayonnaise
  • 2 pc egg yolk
  • 1 tsp Dijon mustard
  • 1 tbs lemon juice
  • 4 pinches salt
  • 4 pinches pepper
  • 200-220 ml oil half sunflower oil/olive oil
  • 1 bunch herbs wild garlic, parsley, chives, lovage, in season
For the fish cake mixture
  • 500 g fish fillets
  • 1 pc yellow onion or two shallots
  • 1 pc garlic clove
  • 80-100 g bread white bread, rolls or other bread
  • 80-100 ml cream soaked bread cubes must be pressed out well!
  • 1 pc egg
  • 1 tbs mustard medium hot or Dijon mustard
  • 1 pc lemon fine abrasion + some juice
  • 3/4 tsp salt
  • 8 pinches pepper
  • 1-2 tsp dill dried
  • 1 tsp thyme dried
  • 100 g bread crumbs
For frying
  • 50 ml sun flower oil or ghee
Prepare potato salad
  • Wash and peel potatoes
  • Cut peeled, raw potatoes into 4-5 mm thick slices and cook covered with vegetable broth until soft.
  • Place the mayonnaise ingredients in a bowl: egg yolks, Dijon mustard, salt, pepper, lemon juice.
  • Mix the mayonnaise ingredients with the hand mixer and slowly add the oil.
  • Wash and cut the herbs, depending on the season you can use wild garlic, chives, parsley or lovage for the mayonnaise-herb potato salad.
  • Add the herbs to the mayonnaise and then chill.
  • Drain the soft boiled potatoes and allow to cool, then mix with the mayonnaise and chill.
Prepare fish meatballs
  • Clean the fish fillets without skin and bones and process through the mincer.
  • Chill the minced fish in the bowl briefly.
  • Sauté onions in strips or diced with a little oil with the finely chopped garlic for 5 minutes. Then bring to the boil with the cream and place next to the stove.
  • Cut the bread cubes into small pieces.
  • Add the bread cubes to the cream and onions and mix. Leave to soak for 10 minutes.
  • Onions and soaked bread cubes almost cold through the mincer to the minced fish.
  • Add the egg to the minced fish mixture, season to taste with mustard, lemon zest and some juice, salt, pepper, dill and thyme and mix. Optionally, depending on the moisture level, stabilise the minced fish mixture with breadcrumbs.
  • Pre-portion the minced fish mixture with the ice cutter. I use a baking tray for this.
  • Shape the fish cakes with moistened hands.
  • Place the shaped loaves on the baking tray. Preheat oven at 150°C hot air stage.
  • Turn the fish loaves in breadcrumbs.
  • Then fry on both sides in a hot pan with sunflower oil.
  • Place the Bremer on the cleaned baking tray and place in the oven for 12 minutes.
  • Before serving, season the potato salad with lemon juice, salt and pepper to taste. Add the fish plantlets and serve. Bon appetit!
How to make the minced fish mass:
You can feel the right consistency of the fish mince when you are shaping the loaves. If the mixture feels watery, please mix it with a tablespoon of breadcrumbs and let it stand for a short time.
I needed 2 tablespoons of breadcrumbs for the above recipe, depending on the type of fish you can use more or less breadcrumbs.
If you are gluten intolerant, use corn starch, gluten-free breadcrumbs or gluten-free flour and oat flakes instead of the usual ingredients.

8. Calories and Nutritional Values

Nutrition Facts
Fish Meatballs Recipe
Amount Per Serving
Calories 433 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 9g56%
Polyunsaturated Fat 9g
Monounsaturated Fat 11g
Cholesterol 187mg62%
Sodium 755mg33%
Potassium 424mg12%
Carbohydrates 4g1%
Fiber 0.2g1%
Sugar 0.3g0%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.

9. Frequently asked Questions

Which fish is suitable for fish meatballs?

You can use fish fillets without skin and bones of freshwater fish and saltwater fish. Popular are cod, salmon, zander, catfish, whitefish.

Successful fish meatballs in the oven?

It is advisable to first fry the fish loaves coated with breadcrumbs in a pan with oil.

Can I prepare fish meatballs in Thermomix?

The Thermomix is a kitchen cutter, for an even result cooking professionals process the fish fillets first in the mincer.

Which side dishes go well with fish meatballs?

Potato salad comes in many different varieties, as do tomato salad, cucumber salad, beetroot salad and colourful leaf salads.

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!