Prep 15 mins
Cook 20 mins
*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* !
- 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)
- Pat fish fillets dry w/paper towels, cut into pieces & set aside.
- 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.
- 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.
- Remove from the oil using a slotted spoon, drain on kitchen paper & keep warm till all the fish has been cooked.
The batter was good, but a little heavy. I think I'll use half self raising and half all purpose next time.