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 Icelandic MAT Kitchen
Traditional Icelandic recipes tested in home kitchens — from lamb soup to kleinur.