Ingredients with Measurements:
- 1 lb cod fillets, 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
- 1/2 tsp garlic powder
- 1 cup milk
- 1 egg
- 1/2 cup breadcrumbs
- 2 red bell peppers, roasted and peeled
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Baking sheet for roasting peppers
- Blender or food processor for sauce
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on a baking sheet and roast for 20-25 minutes, until the skins are charred and the peppers are soft.
2. While the peppers are roasting, prepare the kibbeling batter. In a large bowl, whisk together the flour, baking powder, salt, black pepper, paprika, and garlic powder.
3. In a separate bowl, whisk together the milk and egg. Gradually pour the wet ingredients into the dry ingredients, whisking constantly, until a smooth batter forms.
4. Place the breadcrumbs in a shallow dish. Dip each piece of cod into the batter, then coat in breadcrumbs.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F. Fry the kibbeling in batches for 3-4 minutes, until golden brown and cooked through. Drain on paper towels.
6. To make the roasted red pepper sauce, place the roasted peppers, mayonnaise, and lemon juice in a blender or food processor. Blend until smooth. Season with salt and pepper to taste.
7. Serve the kibbeling hot with the roasted red pepper sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Frying temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 21g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Cod can be substituted with any firm white fish, such as haddock or halibut.
- Gluten-free flour and breadcrumbs can be used for a gluten-free version of the recipe.
- Greek yogurt can be substituted for mayonnaise in the sauce.
Variations:
- Add a pinch of cayenne pepper to the kibbeling batter for a spicy kick.
- Serve the kibbeling with a side of tartar sauce or aioli.
- Use different types of peppers, such as poblano or jalapeno, for a different flavor in the sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the kibbeling to ensure a crispy coating.
- Don't overcrowd the fryer or pot when frying the kibbeling to prevent the temperature from dropping too much.
- Use a slotted spoon or spider to remove the kibbeling from the oil to prevent excess oil from sticking to the pieces.
Storage instructions:
Leftover kibbeling can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the kibbeling, place it on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the kibbeling on a platter with the roasted red pepper sauce in a small bowl on the side. Garnish with lemon wedges and fresh parsley.
Garnishes:
- Lemon wedges
- Fresh parsley
Pairings:
- Belgian beer, such as a witbier or saison
- Crispy fries or potato wedges
- Coleslaw or a green salad
Suggested side dishes:
- Fries or potato wedges
- Coleslaw or a green salad
- Steamed vegetables, such as broccoli or green beans
Troubleshooting advice:
- If the kibbeling batter is too thick, add a little more milk to thin it out.
- If the kibbeling is not crispy enough, make sure the oil is hot enough and fry for a little longer.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
Food history:
Kibbeling is a popular Dutch snack made from battered and fried cod. It is often served with a variety of sauces, including tartar sauce and aioli.
Flavor profiles:
The kibbeling is crispy and savory, with a mild flavor from the cod. The roasted red pepper sauce adds a sweet and smoky flavor to the dish.
Serving suggestions:
Serve the kibbeling as a snack or appetizer, or as a main dish with sides. It is often served at festivals and outdoor markets in the Netherlands.
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Region: Dutch