I'd be the first to admit that this isn't a specifically Icelandic dish, but you can buy it in many diners and restaurants all over the country.
300 ml (10 fl.oz.) light lager or water
2 tbs sugar
1 tsp salt (the original recipe says 1 tbs, but this must be an error)
1 tbs cooking oil (the original recipe says 1 tsp, but this must also be an error - there needs to be more than 1 teaspoon of oil in the batter)
1 egg yolk
1 egg white
Mix together the lager or water, sugar, salt oil and egg yolk and thicken with flour until the batter is the thickness of pancake batter. Let stand for 1 hour at room temperature. Whip the egg white stiff and fold into the batter just before you use it.
May be used to coat fish, scampi/langoustines, shrimp or vegetable fritters.
To make fish Orly:
Haddock fillets, boned and skinned, or other white fish – cod or sole is good and anglerfish is divine
flour for dredging
Cut the fish fillets in pieces about 3 by 2 inches. Pat the fish pieces dry, season if you wish and dredge in flour. Dip to coat in the orly batter and fry in a frying pan or a deep-fryer (set temperature at 180 to 200 °C (355 to 390 °F)) for 2-3 minutes. Batter coating should be golden when cooked.
Generally served with chips/fries, cocktail sauce and coleslaw.
I also like to serve it with rice, salad and sweet-and-sour sauce.
- Stir peeled Arctic shrimp or finely chopped vegetables into the batter and drop lumps of it into hot oil with a tablespoon. Makes great finger food.
- Cut fish fillets into finger-sized strips, batter and fry. Another great finger food.
- Cocktail sauce, garlic sauce, sweet-and-sour sauce or sweet chili sauce make a good dipping sauce for food in Orly.