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Icelandic Fish and Chips Recipe

The Icelandic Fish and Chips Recipe

5 from 1 vote
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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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 People
Course: Main Course
Cuisine: Icelandic
Calories: 757
Ingredients Equipment Method Notes

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

Equipment

  • Large Frying Pan
  • Baking sheet
  • Paper towels for draining
  • Tongs
  • whisk
  • Mixing bowls
  • Measuring cups and spoons

Method
 

Preheat the frying oil:
  1. a. Fill a deep fryer or a large, deep pot with frying oil, ensuring there's enough for submersion.
  2. b. Heat the oil to 350°F (175°C) over medium-high heat.
Prepare the spice blend:
  1. a. In a bowl, combine 10 oz. flour, 1 tsp smoked paprika, and 1/2 tsp onion powder.
  2. b. Mix the ingredients thoroughly to create the spice blend.
Prepare the batter:
  1. a. In a separate bowl, combine 16 oz flour, 2 tsp salt, and 2 tsp baking soda.
  2. b. Add 2 oz vodka to the dry ingredients.
  3. c. Gradually pour in 1 bottle of beer while whisking until a smooth batter forms.
  4. d. Set the batter aside for a few minutes to rest.
Cut and season the cod:
  1. a. Cut 3 lbs of cod loins into individual serving-sized pieces.
  2. b. Season the cod pieces with salt to taste and a sprinkle of lemon zest.
Prepare the tartar sauce:
  1. a. In a mixing bowl, combine 10 oz mayonnaise and 2 oz diced pickles.
  2. b. Add 1 tbsp finely chopped shallots and the juice of ½ lemon.
  3. c. Stir in 2 tbsp finely chopped dill and season with sea salt and pepper to taste.
  4. d. Mix the ingredients thoroughly, then refrigerate the tartar sauce until needed.
Coat the cod in spice blend and batter:
  1. a. Dip each cod piece into the spice blend, ensuring even coating.
  2. b. Shake off any excess spice blend.
  3. c. Dip the spiced cod into the prepared batter, making sure it's fully coated.
Fry the cod and potato wedges:
  1. a. Carefully place the coated cod pieces into the hot oil, a few at a time.
  2. b. Fry until the cod turns golden brown and crispy, usually for about 4-6 minutes.
  3. c. Remove the cod from the oil and let it drain on a paper towel-lined plate.
  4. d. While the cod is frying, you can also fry some potato wedges until they're golden and crispy.
  5. e. Drain the potato wedges on a separate paper towel-lined plate.
Serve the Icelandic Fish and Chips:
  1. a. Arrange the fried cod and potato wedges on serving plates.
  2. b. Serve with the prepared tartar sauce on the side.
  3. 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.