Ingredients with Measurements:
- 1 lb cod fillet, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 cup milk
- 1 egg
- Vegetable oil, for frying
For the Herbed Tartar Sauce:
- 1 cup mayonnaise
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- 1 tbsp lemon juice
- 1 tbsp capers, chopped
- 1 tbsp sweet pickle relish
- Salt and pepper, to taste
Special equipment needed:
- Deep-fry thermometer
- Large heavy-bottomed pot for frying
Step-by-step instructions:
1. In a large bowl, whisk together flour, baking powder, salt, black pepper, paprika, and cayenne pepper.
2. In a separate bowl, whisk together milk and egg.
3. Add the milk mixture to the flour mixture and whisk until smooth.
4. Heat vegetable oil in a large heavy-bottomed pot over medium-high heat until it reaches 375°F.
5. Dip the cod pieces into the batter, shaking off any excess, and carefully place them into the hot oil.
6. Fry the cod pieces in batches until golden brown and crispy, about 3-4 minutes per batch.
7. Use a slotted spoon to remove the kibbeling from the oil and place them on a paper towel-lined plate to drain excess oil.
8. To make the herbed tartar sauce, combine mayonnaise, parsley, dill, chives, lemon juice, capers, sweet pickle relish, salt, and pepper in a bowl. Stir until well combined.
9. Serve the kibbeling hot with the herbed tartar sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Fry the kibbeling at 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 600
- Fat: 41g
- Carbohydrates: 29g
- Protein: 27g
- Sodium: 1390mg
- Sugar: 4g
Substitutions for ingredients:
- You can use any firm white fish instead of cod.
- You can use a gluten-free flour blend instead of all-purpose flour.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- You can add garlic powder or onion powder to the batter for extra flavor.
- You can use a different herb combination for the tartar sauce, such as tarragon, basil, or cilantro.
Tips and tricks:
- Make sure the oil is hot enough before frying the kibbeling to ensure they come out crispy.
- Do not overcrowd the pot when frying the kibbeling to prevent them from sticking together.
- Serve the kibbeling immediately after frying for the best texture.
Storage instructions:
- You can store leftover kibbeling in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the kibbeling, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kibbeling on a platter with the herbed tartar sauce in a small bowl on the side.
- Garnish the platter with lemon wedges and fresh herbs.
Pairings:
- Kibbeling pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- French fries
- Coleslaw
- Roasted vegetables
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the kibbeling is not crispy, make sure the oil is hot enough and fry them for a little longer.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use a deep-fry thermometer to ensure the oil is at the correct temperature.
- Do not leave the hot oil unattended while frying.
Food history:
- Kibbeling is a traditional Dutch snack made from battered and fried cod.
Flavor profiles:
- The kibbeling is crispy on the outside and tender on the inside, with a mild fish flavor.
- The herbed tartar sauce is creamy and tangy, with a fresh herb flavor.
Serving suggestions:
- Serve the kibbeling as an appetizer or as a main course with side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Dutch