Crumbed fish - Steiktur fiskur í raspi
2 kg fish (cod, haddock, sole, flounder or any other white fish) – skin and bones removed
3/4 cup breadcrumbs
1 egg or egg white
a splash milk (optional)
250 g margarine/butter
1 tsp salt
1 tsp fish spice mix (use your favourite mix or substitute with Season-All)
a dash of pepper
1/2 medium onion, sliced
Break the egg and beat to break the yolk, add a splash of milk (if using) and mix well. Mix salt and spice with breadcrumbs. Cut the fish into pieces, across the fillet. Width of pieces can range from 2 1/2 to 5 cm (1-2 inches), depending on appetite. (Just make the pieces uniform in size.)
Set up your workplace:
First, a plate with the fish pieces, then a bowl with beaten egg, then a bowl with breadcrumbs, then the heated frying pan on the stove.
Melt half the margarine/butter (or use equivalent in cooking oil) in a medium hot frying pan. When the margarine stops frothing, add the onion slices to the pan and fry until they are golden. Remove from the pan and add the rest of the margarine/butter.
Now you can start frying the fish: Coat a piece of fish in egg, roll to cover in breadcrumbs, and put on the pan to fry. Continue until all the fish is on the pan. Turn when the underside of the pieces begins to brown, and fry on other side until golden brown.
Arrange the fish pieces on a serving plate, quickly heat the onions through on the pan, and pour onions and the remainder of the frying fat over the fish. If you want the fish to be less greasy, you can serve the onions and fat on the side.
The fish can also be baked if you want to avoid frying it. Should take about 30 minutes in a medium hot oven.
Serve with lemon wedges, a fresh salad and cooked potatoes.
This salad is also good with crumbed fish:
2 med. tomatoes
1 tbs Mayonnaise
Cut tomatoes and cucumbers into 1/2 cm thick slices, then cut slices into narrow strips. Put in a bowl with the mayonnaise and stir to coat the vegetables. Also good with grilled lamb and pork.