Icelandic Fish & Chips
An Icelandic take on the British classic, using fresh local fish in organic batter with inventive skyr-based dipping sauces in a casual walk-in setting.
Take the British institution of fish and chips, replace the soggy newspaper wrapping with an Icelandic conscience, swap the mushy peas for skyr dipping sauces, and use fish that was swimming in the North Atlantic this morning. That is Icelandic Fish & Chips on Tryggvagata -- a simple concept executed with care and ingredients that would make a London chippy weep with envy.
The Food
The fish is the star, and it is genuinely excellent. You choose from cod, haddock, or plaice -- all caught locally and fried in an organic batter made from spelt and barley. The batter is light and crisp, letting the fish shine rather than burying it in grease. The chips are thick-cut and well-seasoned.
The twist that makes this place memorable is the dipping sauces. Instead of tartar sauce or ketchup, you choose from a range of skyr-based sauces -- garlic, herb, beetroot, curry, and others. Skyr is Iceland's thick cultured dairy product, and it makes a surprisingly elegant base for a dipping sauce. It is lighter than mayonnaise, more interesting than tartar, and unmistakably Icelandic.
The menu is short, which is appropriate. Fish and chips is what they do, and they do it well. There are also a few soup options and the occasional special, but the battered fish is the reason this place has built a following.
The Setting
The restaurant is casual and compact, with counter service and simple seating. It fills up at lunch and during the afternoon as tourists discover it. The turnover is quick, and the atmosphere is cheerful and unpretentious. You eat your fish, you dip your chips, you move on.
The Tryggvagata location puts you near the harbour and within easy reach of the rest of central Reykjavik.
Practical Tips
Come for lunch to avoid the largest crowds. The portions are generous, so a single plate is enough for most appetites. Try at least two of the skyr dipping sauces -- they are included and part of the experience. If you are comparing this to British fish and chips, stop. It is its own thing, and it is better.
Frequently Asked Questions
- What makes Icelandic Fish & Chips different?
- The fish is freshly caught Icelandic cod, haddock, or plaice in an organic spelt and barley batter. The dipping sauces are made from Icelandic skyr rather than traditional tartar sauce.
- How much does a meal cost?
- A fish and chips plate costs ISK 2,300-3,200 (approximately 16-22 EUR). Straightforward and fair.
- What are the skyr dipping sauces?
- Creamy sauces made from Icelandic skyr (similar to yoghurt) flavoured with various herbs, garlic, or spices. They are lighter and more interesting than standard tartar sauce.
- Do I need a reservation?
- No. Walk in, order at the counter, and find a seat.
- Where is Icelandic Fish & Chips?
- At Tryggvagata 11, near the harbour area in central Reykjavik.
- Is the fish sustainably sourced?
- Yes. The restaurant emphasises sustainable fishing and organic ingredients, including the batter.
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