Deep-Fried Fish in Batter (Iceland)

"*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* !"
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Ready In:


  • 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
  • 12 teaspoon paprika
  • 14 teaspoon garlic salt
  • 14 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.

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  1. JustJanS
    The batter was good, but a little heavy. I think I'll use half self raising and half all purpose next time.


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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