Lögberg-Heimskringla - 04.11.2005, Side 15

Lögberg-Heimskringla • Föstudagur 4. nóvember 2005 • 15
Icelandic fish and chips
Kristin’s Kitchen
Kristin Olafson-Jenkyns
Dundas, ON
Recently my husband and
I went out for dinner to
satisfy my craving for
fish and chips. An indulgence,
I know (not calorie-wise), but
it was very good and we were
happy.
This outing reminded me
of my sister Laurie’s deep-fried
fish dinners, which were even
better than what we had at the
restaurant. Alsó, I had pur-
chased a deep fryer earlier this
year, which so far I have only
used to make rosettes. (An im-
provement, certainly, from the
large heavy pot I had previous-
ly reserved for deep-frying Ice-
landic specialties like rosettes
and kleinur.) My fancy new
deep fryer was definitely being
under-utilized. Time to enjoy a
family fish fest at home!
Laurie has experimented
with different batters, and likes
the beer batter recipe that fol-
lows best. Serve the fish with
homemade fries (more calories,
but yummy) or just coleslaw,
lemon wedges and tartar sauce.
Quite coincidentally, my friend
Judith told me about a great tar-
tar sauce recipe her sister had
made. If you want a change
from the commercial varieties,
give it a try (and it would also
be great with fiskibollur).
In a wonderful cookbook
I have from Iceland, djúpsteik-
tur fiskur is included in the
traditional dishes section. The
recipe for the batter is almost
identical to my sister’s with the
addition of an egg and 1 tsp.
sugar. It is suggested that the
fish be served with “fresh salad
and even French fries.” So you
can indulge a little and honour
your heritage too!
Verði ykkur að góðu.
Laurie (Olafson) Jervis’s
Djúpsteiktur Fiskur
(Deep-Fried Fish in Batter)
1 Ib. pickerel, catfish or sunfish
cut
into serving size pieces
1 cup flour
1 tsp. baking powder
salt, pepper to season
1/2 tsp. paprika
1 cup beer
You can also use other firm-
fleshed fish of your own prefer-
ence such as cod, haddock and
halibut.
deep-fry a few at a time until
golden brown. Drain on
paper towels.
Tip: Laurie prefers Crisco
oil for deep-frying.
Tartar Sauce
1 egg yolk
1 tablespoon. white wine vin-
egar
2 tablespoons Dijon-style
mustard
1 cup vegetable oil
2 tablespoons fresh lemon
juice
4 tablespoons minced scallions
2 tablespoons chopped and
then well-drained capers
4 tablespoons minced and then
well-drained dill pickles
4 tablespoons minced fresh
parsley
Fish and chips are a tasty indulgence, whatever fish you use.
1. Beat egg yolk with wire
whisk until smooth.
2. Add the vinegar, mustard,
salt and pepper to taste.
Whisk for about ten minutes
to blend.
3. Very slowly whisk in the oil
(as for preparing mayon-
naise). Add the lemon juice,
scallions, capers, pickles &
parsley. Mix well.
4. Cover and chill.
If you have suggestions
or comments for this col-
umn, please e-mail me at
postmaster@coastline-publish-
ing.com.
Now in print: Harðfiskur & Skyr
Memories and stories of an Amma and Editor
LilKanVilborg
lillian Vilborg
brought her love of family and all thíngs lcelandic,
and, as editor. put them beautílully on the pagcs of Loglxrg-Hcímskringla.
You, the readers, told her and all of us how much you loved them.
Now, thcy arc al! togcthex here in onc book
to enjoy and laugh and love and remember.
Order now, for yourself and for gifts.
1. Combine dry tngredients
and add beer. Mix well.
2. Dip fish into batter and

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