steketid

Steketid is a traditional Norwegian dish that originated in the coastal regions of the country, particularly in the southern and western areas. The term "stekte" means "fried" in Norwegian, and "tid" refers to a type of flatfish, commonly the plaice or flounder. The dish consists of thinly sliced fish, typically around 1–2 cm thick, which is lightly battered and then pan-fried until golden and crispy. Steketid is often served with a simple accompaniment such as boiled potatoes, lemon wedges, or a light salad.

The preparation of steketid reflects a practical approach to utilizing fish, as the thin slicing allows for even cooking and a tender texture. The batter, usually made from flour, water, and sometimes eggs or baking powder, provides a delicate coating that enhances the dish’s crispiness. Unlike thicker fish fillets, steketid is cooked quickly over medium heat to avoid overcooking, ensuring the fish remains moist inside.

Steketid is a popular choice in Norwegian cuisine due to its simplicity and the use of fresh, local ingredients. It is commonly found in coastal restaurants and seafood eateries, where it is often paired with traditional Norwegian sides like rutabaga mash or gravlax. The dish is also enjoyed as part of festive meals, such as Christmas or Midsummer celebrations, where seafood plays a central role.

Beyond Norway, steketid has gained recognition as a representative example of Scandinavian seafood cuisine, highlighting the region’s emphasis on fresh, high-quality ingredients and minimal seasoning. Its preparation method is similar to other battered or breaded fish dishes found in European coastal traditions, though steketid’s focus on thin slicing sets it apart.