Deep-Fried Fish in Batter (Iceland)

twissis's Note:

*Djupsteiktur Fiskur* in Icelandic, this recipe could more aptly be named "Iceland Does the Fish Part of Britain's Fish & Chips" -- Long, but accurate. :-) Although I've lived here in Iceland for 4+ yrs now, I've posted only a handful of Icelandic recipes. I decided to remedy that, went to the library yesterday & found *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro: "When the British Army occupied Iceland in 1940, it didn't take enterprising Icelanders long to discover what to offer the soldiers & the 1st fish & chips spot opened in Reykjavik a few wks later." Iceland is known for its fish & potatoes, so this was a natural for them. (Time does not include 30 min resting time for batter) *Enjoy* !

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 800 g cod (Skinned & boned, 1 3/4 lbs) or 800 g haddock fillets (Skinned & boned, 1 3/4 lbs)
• 250 g flour (1 cup plus 2 tbsp)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 200 ml beer (7 oz)
• 1 egg
• oil (for frying)

Directions:

1. Pat fish fillets dry w/paper towels, cut into pieces & set aside.
2. Mix the next 6 ingredients (flour through pepper) in a large bowl. Add beer + egg & mix till smooth & lump-free. Allow batter to rest for 30 minutes.
3. Heat oil to approx 180°C (350°F). Dip fish pieces in the batter & deep-fry them (a few at a time) for 5-6 minutes or till golden brown.
4. Remove from the oil using a slotted spoon, drain on kitchen paper & keep warm till all the fish has been cooked.

Reviews

[JustJanS]

The batter was good, but a little heavy. I think I'll use half self raising and half all purpose next time.