Steiktur fiskur í raspi is the dish Icelandic children grow up on and adults never tire of. Haddock fillets are dipped in egg and fine breadcrumbs (raspi), then pan-fried in generous butter until the crust shatters and the flesh inside stays moist. The traditional accompaniment is brúnaðar kartöflur — potatoes caramelized in sugar and butter.
Ingredients
- 4 haddock fillets (about 150g each), skinless
- 2 eggs, beaten with a pinch of salt
- 200g fine dry breadcrumbs (raspi)
- 60g butter, plus extra if needed
- 1 tbsp neutral oil (to prevent butter burning)
- Salt and white pepper, to season
- Lemon wedges, to serve
- Caramelized potatoes (brúnaðar kartöflur) and remoulade, to serve
Preparation
- Season the fillets lightly with salt and white pepper.
- Set up a breading station: one plate of beaten egg, one plate of breadcrumbs.
- Dip each fillet in egg, let excess drip off, then press firmly into breadcrumbs on both sides until fully coated.
- Heat butter and oil in a large skillet over medium-high heat. When the butter foams, add the fillets without crowding (work in batches if needed).
- Fry for 3–4 minutes per side until the crust is deep golden and the fish flakes easily with a fork.
- Drain briefly on kitchen paper and serve immediately with caramelized potatoes, remoulade, and lemon wedges.
Chef's tips
- Press the breadcrumbs on firmly — a thin, even coat fries crisper than a thick one.
- Mix a little dried dill or lemon zest into the breadcrumbs for extra flavour.
- For caramelized potatoes: boil waxy potatoes, then fry in butter with a spoonful of sugar until glossy and golden.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.