New Nordic Fish and Chips

Ingredients

While the original British Fish and Chips typically uses white fish such as cod or haddock, this New Nordic adaptation incorporates locally sourced fish varieties like Arctic char or rainbow trout. Additionally, the traditional deep-frying method is replaced with a lighter pan-frying technique, and the classic potato chips are substituted with root vegetable chips for a healthier twist. We alse have the original recipe for Fish and Chips, so you can check it out.

• 4 fish fillets (Arctic char or rainbow trout) 4 fish fillets (Arctic char or rainbow trout)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) rye flour 1/2 cup (60g) rye flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon sea salt 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 2 tablespoons rapeseed oil 2 tablespoons rapeseed oil
• 4 large potatoes, peeled and cut into thin strips 4 large potatoes, peeled and cut into thin strips
• 2 parsnips, peeled and cut into thin strips 2 parsnips, peeled and cut into thin strips
• 2 carrots, peeled and cut into thin strips 2 carrots, peeled and cut into thin strips
• Sea salt, for seasoning Sea salt, for seasoning
• Fresh dill, for garnish Fresh dill, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, rye flour, baking powder, sea salt, and black pepper.
2. 2.
   Gradually whisk in the buttermilk until a smooth batter forms.
3. 3.
   Heat the rapeseed oil in a large frying pan over medium heat.
4. 4.
   Dip each fish fillet into the batter, allowing any excess to drip off, and place them in the pan.
5. 5.
   Cook the fish for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside.
6. 6.
   In the same pan, add the potato, parsnip, and carrot strips. Cook for 8-10 minutes, or until the vegetables are crispy and golden.
7. 7.
   Remove the vegetable chips from the pan and drain on a paper towel to remove any excess oil. Season with sea salt.
8. 8.
   Serve the fish and vegetable chips together, garnished with fresh dill and accompanied by lemon wedges.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and properly deboned before cooking.
• Root vegetables — Cut the vegetable strips evenly to ensure they cook uniformly.
• Batter — Adjust the consistency of the batter by adding more buttermilk or flour if needed.
• Vegetable chips — Make sure to drain the chips well after frying to remove excess oil.
• Lemon wedges — Squeeze fresh lemon juice over the fish and chips before serving for a burst of citrus flavor.

Tips & Tricks

• For a lighter version, you can bake the fish fillets and vegetable chips in the oven instead of pan-frying.
• Experiment with different Nordic spices and herbs, such as dill, fennel, or caraway seeds, to add a unique flavor to the dish.
• Serve the fish and chips with a side of tangy Nordic-style remoulade sauce or a refreshing cucumber and yogurt dip.
• To make the dish more visually appealing, serve it on a bed of fresh salad greens or edible flowers.
• Don't forget to enjoy this Nordic twist on Fish and Chips with a cold glass of aquavit or a locally brewed craft beer.

Serving advice

Serve the New Nordic Fish and Chips hot, with a generous squeeze of lemon juice over the crispy fish fillets. Accompany the dish with a side of root vegetable chips and garnish with fresh dill for a vibrant touch. This wholesome meal is best enjoyed immediately after cooking to savor the flavors and textures.

Presentation advice

Arrange the fish fillets and vegetable chips on a rustic wooden platter for a Nordic-inspired presentation. Sprinkle some sea salt over the chips and garnish the dish with a few sprigs of fresh dill. Serve the lemon wedges on the side or place them in a small bowl for guests to squeeze over their fish and chips as desired.