Fusion Fish & Chips

Fish and chips in Iceland is not a novelty — the country sits on one of the richest cod fisheries in the North Atlantic, and battered fish is as Icelandic as it is British. What Fusion Fish & Chips brings to the conversation is a Japanese twist that elevates the dish from comfort food to something genuinely interesting. Inside Grandi Matholl, Reykjavik's harbour-side food hall, this small stall serves tempura-battered Icelandic cod with accompaniments that would not be out of place in Tokyo.

The Fish

Owner Hordur Johannsson comes from a fishing family, and it shows. The cod and shrimp are sourced from his in-laws' fish factory, making the supply chain almost comically short. "Traceable" is an overused word in food marketing; here, it simply means the owner can tell you exactly which boat caught your lunch.

The batter is light tempura rather than the heavy beer batter of a British chippy, which lets the quality of the fish speak for itself. The cod is fresh, flaky, and cooked just right — none of the grey, overcooked sadness that plagues lesser fish and chip shops.

The Dips

This is where Fusion gets creative. The standard accompaniments are replaced with a range of homemade dipping sauces, most of them vegan: black garlic and sea truffle mayo, Icelandic wasabi, yuzu-based dressings, and squid ink variations. They are made fresh daily and change the entire character of the dish. The black garlic and sea truffle combination is the most popular, and deservedly so — it is rich, earthy, and addictive.

The Setting

Grandi Matholl is a converted warehouse in the harbour district that houses a dozen or so food stalls around a shared seating area. The atmosphere is relaxed and communal — order at the Fusion counter, grab a seat, and eat alongside people working through bowls of ramen, tacos, or whatever else the neighbouring stalls are serving. It is an excellent format for groups where everyone wants something different.

Practical Tips

Best for. A casual lunch in the harbour area, especially if you are combining with a visit to the Whales of Iceland exhibition, the Maritime Museum, or a harbour walk. Also good for groups with mixed dietary requirements.

Portion size. A single portion is sufficient for lunch. If you are very hungry, add the shrimp option alongside the cod.

Timing. The food hall gets busy at peak lunch hours (12:00-13:00). Arriving slightly before or after the rush means quicker service and more seating options.

Fusion Fish & Chips takes a simple concept — fresh fish, hot oil, something to dip it in — and makes it noticeably more interesting without making it precious. The Japanese influence works because it enhances rather than disguises the star ingredient, which is some of the finest cod in the world, landed a few hundred metres from where you are sitting.