Icelandic Fish And Chips Recipe

Prep and Soak

Wash and peel (optional) the russet potatoes. Cut into 3/4-1 inch thick sticks for classic thick chips. Place cut potatoes in a large bowl and cover with cold water, add 1 tablespoon white vinegar and 4 cups cold water to help preserve color and texture. Let soak for 30 minutes to 1 hour to remove excess starch.

After soaking, drain potatoes and rinse under cold water until water runs clear. Pat completely dry with clean kitchen towels or paper towels—wet potatoes will splatter when frying. Sprinkle 3/4 teaspoon sea salt over the dried fries and toss lightly.

First Fry (Blanch)

Heat oil in a deep fryer or a heavy, deep pot to 300°F (150°C). Use enough oil to submerge the chips (about 1 liter in a medium pot). Fry the potatoes in batches so they don’t crowd the pot, about 3–4 minutes per batch, until they are just soft and beginning to turn opaque but not brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 10–20 minutes (can be held at room temp).

Final Fry

Increase oil temperature to 375°F (190°C). Fry the blanched chips in batches for 2–3 minutes until golden brown and crisp. Remove, drain well on a rack or paper towels, and season immediately with a pinch more salt if desired. Keep warm in a low oven (200°F / 95°C) on a tray while you finish the fish.

Prepare Fish

Pat the fish fillets dry with paper towels and cut into 3–4 oz portions if needed. Lightly season both sides with a pinch of sea salt and black pepper.

Make the Batter

In a medium bowl whisk together 3 tablespoons all-purpose flour, 2 tablespoons cornstarch and 1 teaspoon baking powder with 1 teaspoon sea salt, 1/2 teaspoon black pepper and 1 teaspoon lemon zest if using. Gradually whisk in 1 cup iced sparkling water and, if using, 1/2 cup cold lager until the batter is smooth but still slightly lumpy. The batter should be thick enough to coat the back of a spoon but fluid — adjust with a tablespoon more flour if too thin or a splash more cold liquid if too thick. Keep the batter very cold (set bowl over an ice bath if desired).

Heat Oil

Heat the same frying oil (or fresh oil) to 350°F (175°C) for the fish. Use a thermometer to maintain temperature; if oil is too cool the batter will absorb oil and become greasy, too hot will burn before fish cooks.

Dry the seasoned fish again. Dust lightly with a tablespoon of flour (not in the ingredient list but use from the all-purpose flour) to help the batter adhere. Holding a fillet by one end, dip into the cold batter to fully coat, letting excess drip off briefly.

Fry the Fish

Carefully lower battered fish into the hot oil in batches, avoiding overcrowding. Fry for 4–6 minutes per piece depending on thickness, turning once if needed, until the batter is puffed and deep golden and the fish registers 135–145°F (57–63°C) and flakes easily. Remove to a wire rack set over a baking sheet to drain and keep warm. Wipe off any loose crumbs in the oil between batches.

While the chips are soaking or the fish is resting, combine 1/2 cup mayonnaise, 2 tablespoons plain yogurt or crème fraîche, 2 teaspoons finely chopped dill pickles, 1 teaspoon chopped capers, 1 teaspoon fresh dill, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir until smooth and chill until ready to serve. Taste and adjust seasoning—add a touch more lemon if you want brighter acidity.

Arrange chips on a platter or individual plates. Place golden battered fish alongside. Sprinkle chopped fresh parsley over the chips if desired. Serve with lemon wedges and the chilled Icelandic-style tartar sauce. Offer malt vinegar on the side for those who like it. Serve immediately while hot and crisp.