Icelandic fish and chips

icelandic_fish_and_chips

Scandinavian Icelandic cuisine is famous for its fresh seafood, and one of the most popular dishes is fish and chips. This dish was originally introduced to Iceland by British sailors in the late 19th century, and it quickly became a staple of Icelandic cuisine.

The Icelandic version of fish and chips is unique in that it uses only the freshest cod or haddock from the North Atlantic, and the batter is made with a mixture of beer, flour, and a touch of baking powder. This gives the fish a light and crispy batter that is superior to other versions of this dish.

The warmth and richness of this dish is particularly appealing during the long, dark winter months in Iceland. The dish is traditionally served with a side of tartar sauce and a generous portion of crispy, golden fries.

To make Icelandic fish and chips, the first step is to prepare the fish. The fresh cod or haddock fillets should be cut into strips, lightly seasoned with salt and pepper, and dredged in flour. This helps the batter to stick better to the fish.

Next, prepare the batter by mixing flour, beer, and a pinch of baking powder in a bowl. The mixture should be smooth and without any lumps. Let the batter rest for a few minutes to allow the baking powder to activate and begin to rise, making the batter lighter and fluffier.

Once the batter is prepared, heat a deep frying pan with plenty of oil to around 180°C (about 350 degrees Fahrenheit). Dip each fish strip into the batter, making sure it is coated well, and gently place it into the hot oil.

Fry the fish in batches for about 5-7 minutes until golden brown and crispy. Remove the fish from the oil with a slotted spoon and place on a plate lined with paper towels to absorb any excess oil.

While the fish is frying, prepare the tartar sauce by combining mayonnaise, chopped pickles, capers, and lemon juice in a bowl. Stir well and chill in the fridge until ready to serve.

Serve the fish and chips on a warmed plate with a generous portion of fries, a side of tartar sauce, and a squeeze of fresh lemon. This dish is best eaten fresh and hot from the fryer.

In conclusion, Icelandic fish and chips is a delicious and comforting dish that is perfect for any occasion. It is simple to make and can be enjoyed year-round. The light and crispy batter combined with the freshness of the North Atlantic fish makes this dish truly special. Try making it at home and experience the taste of authentic Icelandic cuisine.

Scandinavian Icelandic Fish and Chips Recipe:

Ingredients:

  • 1 lb skinless fish fillet, preferably cod or haddock
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup beer (optional)
  • 4-6 large potatoes, preferably russet
  • Vegetable oil for frying
  • Lemon wedges and tartar sauce for serving

Instructions:

  1. Preheat the oven to 200°F.

  2. Cut the potatoes into thin strips, about 1/4 inch thick. Rinse under cold water and pat dry with a paper towel.

  3. In a large skillet, heat vegetable oil to 375°F.

  4. In a mixing bowl, whisk together flour, baking powder, salt, and black pepper. In another bowl, beat the egg and then stir in the milk and beer (if using).

  5. Slice the fish fillet into thin strips, and then dip each strip into the batter, shaking off any excess. Add the fish strips to the hot oil, and fry until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper-towel lined plate to drain off any excess oil, and then place on a baking sheet and keep warm in the oven while you fry the remaining fish.

  6. In the same oil, fry the potato strips until golden brown and crispy, about 5-6 minutes. Remove from the oil, and then drain off any excess oil on paper towels.

  7. Serve the fish and chips with lemon wedges and tartar sauce for dipping. Enjoy!