Deep-Fried Fish in Batter (Iceland) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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*Djupsteiktur Fiskur* in Icelandic, this recipe could more aptly be named Iceland Does the Fish Part of Britain's Fish & Chips - Long, but accurate. 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* . Ingredients:
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.
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