Ingredients with Measurements:
- 1 pound cod fillets, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup milk
- 1 egg
- Vegetable oil, for frying
For the Honey Mustard Sauce:
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Special equipment needed:
- Deep fryer or large pot for frying
- Paper towels
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
2. In another mixing bowl, whisk together the milk and egg.
3. Add the dry ingredients to the wet ingredients and mix until smooth.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Dip the cod pieces in the batter, making sure they are fully coated.
6. Carefully place the battered cod pieces in the hot oil and fry until golden brown and crispy, about 3-4 minutes.
7. Remove the kibbeling from the oil and place on paper towels to drain excess oil.
8. In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper until smooth.
9. Serve the kibbeling hot with the honey mustard sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Fry the kibbeling in oil at 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 34g
- Protein: 28g
Substitutions for ingredients:
- You can use any white fish instead of cod.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- Add some cayenne pepper to the batter for a spicy kick.
- Use a different dipping sauce, such as tartar sauce or aioli.
Tips and tricks:
- Make sure the oil is hot enough before frying the kibbeling to ensure a crispy exterior.
- Do not overcrowd the fryer or pot, as this will lower the temperature of the oil and result in soggy kibbeling.
- Serve the kibbeling immediately after frying for the best texture.
Storage instructions:
- Kibbeling is best served fresh and should not be stored for more than a day.
Reheating instructions:
- Kibbeling is best reheated in the oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Serve the kibbeling on a platter with the honey mustard sauce in a small bowl on the side.
Garnishes:
- Garnish with chopped parsley or chives for a pop of color.
Pairings:
- Serve with a side of fries or a simple green salad.
Suggested side dishes:
- French fries
- Coleslaw
- Roasted vegetables
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the kibbeling is not crispy, the oil may not be hot enough or the fish may not have been drained well enough before frying.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use caution when frying with hot oil.
Food history:
- Kibbeling is a popular 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 and slightly sweet flavor. The honey mustard sauce adds a tangy and sweet element to the dish.
Serving suggestions:
- Serve the kibbeling as an appetizer or as a main dish with a side.
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Region: Dutch