Here you will find recipes from Nord-Troms with fried fish.
Whole roasted fish
Small cod, saithe or haddock
Mel
Salt and pepper
Grease
Approx. 1 litre of milk
Rub salt into the belly and on the outside of the fish. Roll the fish in the milk mixture and brown them nicely. When all the fish is browned, pour over the milk. You can also use a little sour cream and freshly strained milk. Place the pan in the oven and leave it until the fish is cooked through. Drain the fish frequently (pour over the sauce). Serve with raw vegetables, cranberry salad and potatoes.
Seibiff, Kåfjord
Sei
Potatoes
Mel
Butter
Place the roe in pieces in a bread pan. Fry it. Make a light brown sauce from flour and butter. Pour over the sauce and leave to infuse. serve with boiled potatoes.
Herring in shape
Well 1. kg. boiled potatoes
5-6 bacon herrings
A little bit of smoke
A little onion
2 tablespoons margarine
4 tbsp flour
1/2 litre of milk
2 dl. sour cream
Salt
Grilling flour
Water the herring well, cut the herring into small pieces and the potatoes into slices. Cut the pork into cubes. Make a rich white sauce. Add cream when the sauce is ready. Season to taste with salt and pepper. Layer the herring, potato slices, pork and onion in the mould. Potato underneath and on top. Sprinkle a little crushed shoe polish or barbecue flour on top. Bake for about 30-40 minutes. Serve in the tin.
Fish cake of haddock, Skjervøy
Haddock fillet
Chives
Ginger
Nutmeg
Salt
Pepper
Eggs (in later years)
Feed with fishing power
Grind the fish. Add the other ingredients and mix well. Add the fish stock. Fry them well. Can be cooked in brown sauce after they are fried.
Seikaker, Kåfjord
Approx. 1/2 kg clean-cut saithe
A little salt (approx. 10 grams)
10 gr. potato flour
A little pepper
Approx. 2 1/2 dl. milk
Grind the lard twice. Add salt and flour, then add milk. Add pepper. Shape into cakes and bake until cooked through on a medium heat. Serve with potatoes and browned onions.
Plukkfiskkaker, Kåfjord
3 dl plucked cold fish
2 potatoes
1 tsp salt
A little pepper
A little finely chopped onion
1 tbsp melted butter1 egg
2 dl milk
Fry in about two tablespoons of cooking fat. Mix everything and heat it up. Leave to cool. Shape round cakes and brown them. Serve with brown butter.
Roe cakes, Skjervøy
2 large cod roe
1 1/2 tsp pepper2 cups of milk
flour to fit the dough
some dry meat
Wash the roe, scrape the roe out of the membrane. Mix everything into a suitable dough. Place in a pan with a spoon and fry until light brown. Make brown sauce and cook the cakes in the sauce. Serve with boiled potatoes.
Crispy fried cod tongues
Cod tongues
Mel
Salt and pepper
Procedure:
Wash and dry the tongues well with paper towels. Turn the tongues in a mixture of flour, salt and pepper.
Fry in hot browned melange or clarified butter. Fry on a high heat until golden, turn and fry on the other side. Cook for a while on a lower heat. Turn the tongues regularly so that they do not get burnt. The tongues should be cooked through without burning. Turn up the heat and fry the tongues in the same way until they puff up. Serve with potatoes, raw vegetables and remoulade.
