Kibbeling (Dutch Fried Fish Bites)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pat the cod fillet pieces dry with paper towels.

   Ongeveer 2 min

   Tip van de kok: Removing excess moisture helps the batter adhere better.

2. 2

   In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, white pepper, and salt.

   Ongeveer 1 min

3. 3

   Gradually add the cold water to the dry ingredients, whisking until a smooth, thick batter forms.

   Ongeveer 2 min

   Tip van de kok: Do not overmix; a few small lumps are fine.

4. 4

   Heat the vegetable oil in a large deep pot or Dutch oven to 175°C (350°F).

   Ongeveer 5 min

   Tip van de kok: Use a kitchen thermometer to ensure accurate oil temperature for best results.

5. 5

   Dip each piece of cod into the batter, ensuring it is fully coated, and let any excess drip off.

   Ongeveer 3 min

6. 6

   Carefully place a few battered fish pieces into the hot oil, being careful not to overcrowd the pot.

   Ongeveer 1 min

   Tip van de kok: Frying in batches prevents the oil temperature from dropping too much.

7. 7

   Fry for 2-3 minutes per batch, turning occasionally, until golden brown and cooked through.

   Ongeveer 6 min

   Tip van de kok: The fish should flake easily when done.

8. 8

   Remove the kibbeling with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

   Ongeveer 1 min

   Tip van de kok: Keep warm in a low oven while frying the remaining batches.

9. 9

   Serve immediately with lemon wedges.

   Tip van de kok: A side of garlic sauce or tartar sauce is a classic accompaniment.