Icelandic Crispy Fish with Herb-infused Potato Wedges

Ingredients

• 500g (1.1 lb) cod or haddock fillets 500g (1.1 lb) cod or haddock fillets
• 150g (1 cup) all-purpose flour 150g (1 cup) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 250ml (1 cup) sparkling water 250ml (1 cup) sparkling water
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• For the herb-infused potato wedges: For the herb-infused potato wedges:
• 4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp dried rosemary 1 tsp dried rosemary
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the flour, baking powder, salt, and pepper. Mix well.
3. 3.
   Gradually add the sparkling water to the flour mixture, whisking until you have a smooth batter.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
5. 5.
   Dip each fish fillet into the batter, ensuring it is evenly coated, and carefully place it into the hot oil. Fry for 4-5 minutes on each side until golden brown and crispy. Remove and drain on a paper towel.
6. 6.
   In a separate bowl, toss the potato wedges with olive oil, dried thyme, dried rosemary, and salt until well coated.
7. 7.
   Place the seasoned potato wedges on a baking sheet and bake for 25-30 minutes, or until golden and crispy.
8. 8.
   Serve the crispy fish fillets and herb-infused potato wedges together, accompanied by tartar sauce or a squeeze of lemon.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any bones. Pat them dry before dipping them in the batter to ensure a crispier coating.

Tips & Tricks

• For an extra crispy batter, refrigerate the coated fish fillets for 15 minutes before frying.
• Experiment with different herbs and spices in the potato wedges, such as paprika or garlic powder, to add variety to the flavors.
• Serve the fish and chips with a side of pickled vegetables or a fresh green salad for a balanced meal.

Serving advice

Serve the Icelandic crispy fish and herb-infused potato wedges hot, accompanied by tartar sauce, lemon wedges, and a sprinkle of fresh herbs for garnish.

Presentation advice

Arrange the golden fish fillets and herb-infused potato wedges on a platter, garnishing with a sprig of fresh herbs. Serve with a side of tartar sauce in a small bowl for dipping.