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
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 egg
- 1 cup milk
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp sriracha sauce
- 1 tbsp lemon juice
- Salt and pepper, to taste
Special equipment needed:
- Deep-fryer or large pot for frying
- Slotted spoon or spider strainer
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
2. In another mixing bowl, whisk together egg and milk.
3. Dip each piece of cod into the egg mixture, then coat with the flour mixture. Shake off any excess flour.
4. Heat vegetable oil in a deep-fryer or large pot to 375°F.
5. Fry the cod in batches until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon or spider strainer to remove the kibbeling from the oil and place on a paper towel-lined plate to drain excess oil.
6. In a small mixing bowl, whisk together mayonnaise, minced garlic, sriracha sauce, lemon juice, salt, and pepper to make the spicy garlic mayo.
7. Serve the kibbeling hot with the spicy garlic mayo on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Fry the kibbeling at 375°F.
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories: 490
- Fat: 28g
- Carbohydrates: 33g
- Protein: 25g
Substitutions for ingredients:
- You can use any white fish fillet instead of cod.
- You can use any hot sauce instead of sriracha sauce.
Variations:
- You can add more spices to the flour mixture, such as cumin, coriander, or chili powder.
- You can serve the kibbeling with tartar sauce or cocktail sauce instead of spicy garlic mayo.
Tips and tricks:
- Make sure to shake off any excess flour from the cod before frying to prevent the coating from falling off.
- Fry the kibbeling in small batches to prevent the oil temperature from dropping too much.
- Serve the kibbeling immediately after frying for the best texture.
Storage instructions:
- You can store any leftover kibbeling 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 oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the kibbeling on a platter with the spicy garlic mayo in a small bowl on the side.
- Garnish the kibbeling with chopped parsley or cilantro.
Pairings:
- Kibbeling goes well with fries, coleslaw, or a green salad.
Suggested side dishes:
- French fries
- Sweet potato fries
- Coleslaw
- Green salad
Troubleshooting advice:
- If the coating falls off the cod during frying, make sure to shake off any excess flour before frying and fry the kibbeling in small batches.
- If the kibbeling turns out greasy, make sure the oil is hot enough before frying and drain excess oil on a paper towel-lined plate.
Food safety advice:
- Make sure to handle raw fish properly and wash your hands and utensils before and after handling it.
- Use a food thermometer to make sure the oil reaches 375°F before frying.
Food history:
- Kibbeling is a popular Dutch snack made from battered and fried cod or haddock.
Flavor profiles:
- The kibbeling is crispy and savory, while the spicy garlic mayo adds a tangy and spicy kick.
Serving suggestions:
- Serve the kibbeling as a snack or appetizer.
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Region: Dutch