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.