SERVES 4

Deep-frying food has a long history in world cuisine, though it is generally speaking a fairly recent method in Iceland, except in the case of a few types of “bread”. Deep-frying, however, is a very good method of cooking, given that the procedure is the proper one, as it tends to preserve the freshness of the food keeping it succulent and tasty.

The langoustine
16 langoustine tails

In deep-frying langoustine start by separating the fish from the tail shell. Break the shell in half, grip the protruding fish and pull at it gently, while squeezing the aft end of the tail to push out the fish and at the same time remove the vein inside it. When finished, put the fish in the fridge.

Preparing the potatoes
12 baby potatoes
1 small head of broccoli
2 tbs olive oil
Salt and pepper

Put some baby potatoes in a pot and boil them. When fully cooked they are left to cool. When cool, cut the potatoes into four pieces and put these into a bowl. Cut some broccoli into small pieces and add them to the potatoes. Pour some olive oil over the potatoes, season the blend with salt and pepper and thoroughly toss the contents of the bowl.

Pickled vegetables
10 mushroom buttons
1 large carrot
¼ head of red cabbage
½ a red onion
1 tbs mixed peppercorns
1 tbs coriander seeds
1 tbs mustard seeds
2 cloves
2 garlic cloves
A few sprigs of fresh thyme
1 cup white-wine vinegar
½ cup sugar
Salt and pepper

While the potatoes are cooking, prepare the pickled vegetables. Cut the mushrooms into small bits, the red cabbage into fine strips, the carrots into thin slices, and the red onion, too. Put the prepared vegetables into a bowl. For the pickling liquid put the mixed peppercorns, the coriander seeds, the mustard seeds and the cloves in a medium hot pan. When the seeds start to pop in then pan, smash the 2 garlic cloves and put them in the pan along with quite a generous amount of thyme. Mix the contents of the pan. When the seeds have popped for a little while, pour the cup of white-wine vinegar into the pan, add the sugar, and bring the mixture back to boil. Finally strain the boiling hot pickling liquid into the bowl containing the vegetables, cover the bowl with plastic wrap and leave it to cool.

Dressing
1 cup / 250 ml yogurt
1 tbs of fresh chopped dill
1 tbs honey
Salt and pepper

For the yogurt and honey dressing, pour the yogurt into a bowl, cut up the fresh dill and add it to the yogurt along with the honey. Mix the contents of the bowl thoroughly and season with some salt and pepper. Take care not to make this dressing too strong in taste.

Tempura batter
½ cup / 120 ml flour
½ cup / 120 ml corn starch
1 tbs baking power
Salt
1 cup ice-cold water

To prepare the tempura batter, put the flour in a bowl along with the corn starch, the baking powder and a bit of salt. Mix these ingredients together and add about ¾ of the ice-cold water, stirring it in carefully. Add the rest of the water little by little. Take care not to make the batter too fluid, and do not over-do the stirring, just make the blend even.

Deep-frying
1 quart / 1 liter vegetable oil for frying

Dry the langoustine and season it with salt and pepper. Then dip the pieces into the batter and drop them gently into deep-frying oil heated to about 350 degrees Fahrenheit or 180 degrees Centigrade. Take care not to leave them in the oil for too long. The fish should be soft and juicy inside the batter covering. When the langoustine has been cooked, put the pieces on a plate and drizzle a little salt over them.

Serving
1 bunch of fresh arugula leaves

When this dish is served put a nice strip of the dressing on a plate, arrange the potatoes and broccoli on the strip along with the pickled vegetables. Finally, place pieces of the deep-fried langoustine on top, add some fresh arugula leaves, and the dish is ready to be feasted on.