Icelandic cooking, recipes and food

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. 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 as it's way too much salt) 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 coa...

I recently got this request (through my book blog): “I read the recipes from Iceland. I was wondering if you have recipes for the hot dog toppings for a hot dog with the works? We visited there last June and loved them, but couldn't figure out how to make them ourselves!?” A hot dog with the works includes ketchup, remoulade, French fried onions and mustard, sometimes also raw onions. Here is part of an essay I wrote about hot dogs: “ The basics of an Icelandic hot dog : Icelandic hot dog sausages are made from a mixture of pork, lamb and beef. The fat content is quite high, as you can see if you grill or fry one. They are flavourful and I like them better than any other hot dog sausages. Having run an Icelandic food website in English for several years, I can attest that they are the subject I get the biggest number of e-mails about from abroad, all of them positive, and most of them asking where they can order some. The bun is a regular hot dog bun: sweet, soft, lig...