Erla Steinunn's recipe collection

4 fillets of white fish, cut into 2-3 pieces

2/3 cup flour

4 teaspoons paprika

4 teaspoons garlic powder

3/4 teaspoon salt

1/2 teaspoon black pepper

A pinch of cayenne pepper

1 egg

1/2 - 1 bottle of beer

A little flour, salt, and pepper for the fish

Start by patting the fish dry, lightly salting and peppering it, then dusting it with flour.

In another bowl, prepare the batter by mixing together 2/3 cup of flour, paprika, garlic powder, salt, pepper, and cayenne. Add the egg and a little of the beer. Stir well and gradually add more beer until you achieve a thick, smooth batter. The batter should have a consistency similar to thick waffle batter.

Coat the floured fish pieces in the batter and deep-fry at 170°C for 6-8 minutes.

It’s best to place the fried pieces on a rack while the rest are frying to keep them crispy. If stored on kitchen paper, they may become soggy.

Serve with chips, lemon wedges and tartar sauce.

Tartar Sauce:

1/2 cup mayonnaise

1/2 teaspoon Dijon mustard

4 green olives, finely chopped

A few slices of pickles, finely chopped

1/2 teaspoon capers, chopped