Fried fish Orly

I have had several requests for this dish, so I decided to post the recipe. Apparently it was a favourite with American servicemen stationed at Keflavik airport and some of them still remember it fondly.

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.

Fried fish Orly with cocktail sauce and salad

Orly batter:
  • 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
  • flour
  • 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 or anything else you may want to deep-fry.

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.

Notes:
  • 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.
  • Fish fingers: Cut fish fillets into finger-sized strips, batter and fry. Another great finger food.
  • Cocktail sauce, Thousand Island sauce, garlic sauce, sweet-and-sour sauce or sweet chili sauce make a good dipping sauce for food in Orly.

Popular posts from this blog

Hangikjöt - Icelandic smoked lamb (instructions)

Image
Still in keeping with the Þorri theme, here is a popular food that is a favourite main dish for Christmas and Sundays, as well as being an essential part of the Þorri buffet and a popular cold cut to top bread and flatbread . Slices of hangikjöt Hangikjöt is an old favourite of the Icelanders. For centuries, we have smoked, pickled, dried and otherwise preserved food, and hangikjöt is one of the most delicious of the smoked products.  Much like in olden times, hangikjöt is not an everyday food, except when used as a topping for bread, skonsur and flatbread . It may be eaten either hot or cold, and is traditionally served with cooked potatoes, white sauce, peas and pickled red cabbage. What follows is a description of the old method used for smoking lamb/mutton to make hangikjöt . Smoking food, general information: Smoking is an ancient food preservation method. The smoke dries the food and prevents it from spoiling quickly. Food that is to be smoked must be salted first.
Read more

Harðfiskur – Icelandic hard (dried) fish

Image
Continuing with the Þorri theme, this is the single most popular food you will find on the Þorri buffet. It is a popular snack in Iceland, and some people love it so much that they will some with them when they go abroad on holiday. Harðfiskur, whole fillet Of the traditional Icelandic foods, harðfiskur and skyr are probably the two which most appeal to foreigners. I have received several e-mails from people asking how to make harðfiskur or where to buy it abroad, and so I decided it was time to give a description of how it's made. Many kinds of fish dry well, but traditionally it is mostly cod, haddock and ocean catfish (wolf-fish) that are dried. Flounder also makes excellent harðfiskur , and in some areas of Iceland people also dry arctic char.   Drying haddock, cod and flounder: Harðfiskur in ready-to-eat pieces Wash the fish and scrape off the slime, then gut the fish and remove the head. Haddock and cod can either be butterflied or filleted before drying. F
Read more

Iceland Moss Soup - Fjallagrasamjólk

This is a very healthy, nourishing soup. Iceland moss ( Cetraria islandica ) is very versatile. In spite of the name, it isn't a moss at all, but a lichen. It's used in cosmetics (especially creams and ointments), medicines and nutritional supplements (it is an excellent remedy for coughs and digestive problems), and as food. In the past it was also used for colouring wool. Iceland moss also grows in other northern countries, but as it is very sensitive to pollution, it is not much harvested. It tastes very bitter when used in teas and infusions, but cooking it in milk, like in this recipe, removes most of the bitterness. This soup is very nourishing and tasty. It is up to you if you choose to actually eat the moss or just use it as a flavouring (it gets a bit slimy when cooked). I sometimes get this at my grandmother's. She also makes a cough syrup with Iceland moss, which tastes extremely bitter in spite of it being saturated with sugar, but it is the best cough remedy I
Read more