Entree: Iceland – Steiktur fiskur (Pan-fried Icelandic white fish fillets with a crisp golden crust, typically served with boiled potatoes and a tangy remoulade)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 4 cod or haddock fillets, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour, for dredging
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 lemon, cut into wedges
- 1 tbsp (15 ml) fresh parsley, chopped, for garnish
- 1.5 lb (680 g) small boiling potatoes (new potatoes or Yukon gold)
- For the remoulade:
  - 1/2 cup (120 g) mayonnaise
  - 1 tbsp (15 ml) Dijon mustard
  - 2 tbsp (30 g) finely chopped dill pickles
  - 1 tbsp (15 g) capers, chopped (optional)
  - 1 tbsp (15 ml) fresh lemon juice
  - 1 tbsp (15 ml) chopped fresh dill or parsley
  - Salt and pepper to taste

Instructions

1. Start the potatoes: place potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until tender, about 12–15 minutes depending on size. Drain and keep warm.
2. While potatoes cook, make remoulade: whisk together mayonnaise, Dijon mustard, chopped pickles, capers if using, lemon juice, and chopped herbs. Season to taste with salt and pepper and refrigerate until ready to serve.
3. Pat fish fillets dry with paper towels. Season both sides with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Dredge fillets lightly in flour, shaking off excess.
4. Heat butter and oil in a large skillet over medium-high heat until butter foams and becomes fragrant. Add fillets skin-side down if skin is on, or presentation side down, and fry without moving for 3–4 minutes until a deep golden crust forms.
5. Gently flip the fillets and cook the other side for 2–4 minutes more, until fish is opaque through and flakes easily with a fork (internal temperature ~135–140°F / 57–60°C).
6. Transfer fish to a warm plate and keep loosely covered. Reheat a little butter in the pan if needed and spoon over the fish before serving.
7. Serve Steiktur fiskur with boiled potatoes, a lemon wedge, a spoonful of remoulade, and a sprinkle of chopped parsley.