Legendary Dishes | Steikt Ýsa í Raspi (pan-fried haddock)

ICELAND

The eponymous breaded haddock fillets, one of Iceland’s most popular traditional dishes.

  • 800 g (4) haddock fillets
  • 100 g breadcrumbs
  • 1 egg
  • 30 g flour
  • 25 g butter
  • 15 ml milk
  • 15 ml sunflower oil
  • 1 lemon, quartered
  • Seasonings, large pinch
  • Parsley, chopped, for garnish

Sieve flour onto large plate, season.

Place breadcrumbs on large plate.

Break egg into a shallow bowl and whisk with milk.

Dust fillet with seasoned flour, dip in egg-milk mixture, coat in breadcrumbs.

Press breadcrumbs into fillet.

Repeat with remaining fillets.

Double-dip and breadcrumb fillets if any egg-milk and breadcrumbs are left.

Heat butter and oil in a large frying pan over medium heat.

Fry fillets, three or four minutes each side depending on thickness.

Serve with lemon and parsley, and potatoes.


Indigenous Ingredients

Haddock