The Icelandic Fish and Chips Recipe
The Icelandic Fish and Chips Recipe is a traditional Icelandic dish. It has a long history in Iceland and has evolved over time to fit modern tastes and dietary preferences.
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Servings: 8 People
Calories: 757 kcal
Equipment
- Large Frying Pan
- Baking sheet
- Paper towels for draining
- Tongs
- whisk
- Mixing bowls
- Measuring cups and spoons
Ingredients
Fish
- 3 lbs cod loins
- Salt to taste
- Lemon zest
- Frying oil
Spices
- 10 oz. flour
- 1 tsp paprika smoked
- 1/2 tsp onion powder
Batter
- 1 bottle beer
- 2 oz. vodka
- 16 oz flour
- 2 tsp salt
- 2 tsp baking soda
Tartar Sauce
- 10 oz. mayonnaise
- 2 oz. pickles diced
- 1 tbsp. shallots finely chopped
- ½ lemon
- 2 tbsp. dill finely chopped
- Sea salt
- Pepper
Instructions
Preheat the frying oil:
- a. Fill a deep fryer or a large, deep pot with frying oil, ensuring there's enough for submersion.
- b. Heat the oil to 350°F (175°C) over medium-high heat.
Prepare the spice blend:
- a. In a bowl, combine 10 oz. flour, 1 tsp smoked paprika, and 1/2 tsp onion powder.
- b. Mix the ingredients thoroughly to create the spice blend.
Prepare the batter:
- a. In a separate bowl, combine 16 oz flour, 2 tsp salt, and 2 tsp baking soda.
- b. Add 2 oz vodka to the dry ingredients.
- c. Gradually pour in 1 bottle of beer while whisking until a smooth batter forms.
- d. Set the batter aside for a few minutes to rest.
Cut and season the cod:
- a. Cut 3 lbs of cod loins into individual serving-sized pieces.
- b. Season the cod pieces with salt to taste and a sprinkle of lemon zest.
Prepare the tartar sauce:
- a. In a mixing bowl, combine 10 oz mayonnaise and 2 oz diced pickles.
- b. Add 1 tbsp finely chopped shallots and the juice of ½ lemon.
- c. Stir in 2 tbsp finely chopped dill and season with sea salt and pepper to taste.
- d. Mix the ingredients thoroughly, then refrigerate the tartar sauce until needed.
Coat the cod in spice blend and batter:
- a. Dip each cod piece into the spice blend, ensuring even coating.
- b. Shake off any excess spice blend.
- c. Dip the spiced cod into the prepared batter, making sure it's fully coated.
Fry the cod and potato wedges:
- a. Carefully place the coated cod pieces into the hot oil, a few at a time.
- b. Fry until the cod turns golden brown and crispy, usually for about 4-6 minutes.
- c. Remove the cod from the oil and let it drain on a paper towel-lined plate.
- d. While the cod is frying, you can also fry some potato wedges until they're golden and crispy.
- e. Drain the potato wedges on a separate paper towel-lined plate.
Serve the Icelandic Fish and Chips:
- a. Arrange the fried cod and potato wedges on serving plates.
- b. Serve with the prepared tartar sauce on the side.
- c. Enjoy your Icelandic Fish and Chips!
Notes
Ensure the fish fillets are dry before battering to prevent sogginess.
Use a thermometer to monitor the oil temperature for frying (around 350°F or 175°C).
Preheat the oven to keep the cooked fish warm while frying in batches.
Make the batter just before frying for the best results.
Use a wire rack on the baking sheet to allow excess oil to drain from the fish.
Nutrition
Calories: 757kcal | Carbohydrates: 74g | Protein: 41g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 1236mg | Potassium: 877mg | Fiber: 3g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 5mg
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