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 cup milk
- 2 cups vegetable oil, for frying
- 1/2 cup mango chutney
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Deep-fry thermometer
- Paper towels
Step-by-step instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
2. Gradually add the milk, whisking until a smooth batter forms.
3. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 375°F on a deep-fry thermometer.
4. Dip each piece of cod into the batter, shaking off any excess, and carefully drop into the hot oil.
5. Fry the cod in batches, turning occasionally, until golden brown and cooked through, about 4-5 minutes.
6. Use a slotted spoon to transfer the kibbeling to a paper towel-lined plate to drain excess oil.
7. In a small bowl, whisk together the mango chutney, mayonnaise, lemon juice, cayenne pepper, salt, and pepper until smooth.
8. Serve the kibbeling hot, garnished with chopped parsley and accompanied by the mango chutney sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 3g
Cholesterol: 60mg
Sodium: 1100mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 17g
Protein: 20g
Substitutions for ingredients:
- Cod fillet can be substituted with any firm white fish, such as haddock or pollock.
- Mango chutney can be substituted with any other fruit chutney, such as apricot or peach.
Variations:
- Add 1 tsp of curry powder to the batter for a spicy twist.
- Serve the kibbeling with a side of fries or a green salad.
Tips and tricks:
- Make sure the oil is hot enough before frying the kibbeling to ensure a crispy exterior.
- Do not overcrowd the pot when frying the kibbeling, as this will lower the oil temperature and result in soggy kibbeling.
- Use a slotted spoon to remove any bits of batter that may have fallen off the kibbeling during frying to prevent them from burning and affecting the oil temperature.
Storage instructions:
Kibbeling can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the kibbeling in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kibbeling on a platter with the mango chutney sauce in a small bowl on the side.
Garnishes:
Garnish the kibbeling with chopped fresh parsley.
Pairings:
Pair the kibbeling with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the kibbeling with a side of fries or a green salad.
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the kibbeling is not crispy enough, increase the oil temperature or fry for a few more minutes.
Food safety advice:
- Use caution when frying the kibbeling to prevent oil splatters.
- Make sure the fish is cooked through before serving.
Food history:
Kibbeling is a popular Dutch snack made from battered and fried chunks of cod or other white fish.
Flavor profiles:
The kibbeling has a crispy exterior and a tender, flaky interior, with a mild, slightly sweet flavor. The mango chutney sauce adds a tangy, fruity kick.
Serving suggestions:
Serve the kibbeling as a snack or appetizer, or as a main course with a side dish.
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Region: Dutch