Main CourseSnack

Kibbeling with Garlic Sauce

Name: Kibbeling with Garlic Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 porcje
Cuisine: dutch
Ingredients: 600 g cod fillet skinless, boneless, cut into 2-3 cm pieces; 150 g all-purpose flour; 30 g cornstarch; 1 łyżeczka baking powder; 1 łyżeczka paprika; 0,5 łyżeczka garlic powder; 0,5 łyżeczka onion powder; 0,5 łyżeczka black pepper freshly ground; 1 łyżeczka salt; 180 ml cold water; 750 ml vegetable oil for frying; 120 ml mayonnaise; 60 ml greek yogurt plain (opcjonalnie); 2 ząbek garlic minced; 1 łyżka lemon juice freshly squeezed; 1 łyżka fresh parsley chopped (opcjonalnie)

Kibbeling are traditional Dutch fried fish pieces, often served as a snack or light meal. This recipe uses firm white fish, seasoned and coated in a crispy batter, then fried to golden perfection. It's typically enjoyed with a creamy garlic sauce.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 4
Trudność: Średni
Na porcję: 716 kcal

Informacja o alergenach: może zawierać jaja, ryby, gluten, mleko i gorczyca. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

600 gcod fillet, skinless, boneless, cut into 2-3 cm pieces
750 mlvegetable oil, for frying

batter

150 gall-purpose flour
30 gcornstarch
1 łyżeczkabaking powder
1 łyżeczkapaprika
0,5 łyżeczkagarlic powder
0,5 łyżeczkaonion powder
0,5 łyżeczkablack pepper, freshly ground
1 łyżeczkasalt
180 mlcold water

garlic sauce

120 mlmayonnaise
60 mlgreek yogurt, plain(opcjonalnie)
2 ząbekgarlic, minced
1 łyżkalemon juice, freshly squeezed

garnish

1 łyżkafresh parsley, chopped(opcjonalnie)

Sprzęt

large deep pot · thermometer · slotted spoon · paper towels · wire rack · whisk

Sposób przygotowania

Krok po kroku

1
Pat the cod fillet pieces very dry with paper towels; this helps the batter adhere better.
Około 2 min
Wskazówka kucharza: Removing excess moisture is key for crispy fish.
2
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, and salt for the batter.
Około 1 min
3
Gradually add the cold water to the dry ingredients, whisking until a smooth, thick batter forms. Do not overmix; a few small lumps are fine.
Około 2 min
Wskazówka kucharza: Using cold water helps to create a crisper batter.
4
In a separate small bowl, combine the mayonnaise, greek yogurt (if using), minced garlic, and lemon juice for the garlic sauce. Stir well and set aside in the refrigerator.
Około 3 min
Wskazówka kucharza: Allowing the sauce to chill lets the flavors meld.
5
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).
Około 5 min
Wskazówka kucharza: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
6
Working in batches, dip each piece of cod into the batter, ensuring it's fully coated, then carefully lower it into the hot oil.
Wskazówka kucharza: Avoid overcrowding the pot, as this will lower the oil temperature and result in soggy fish.
7
Fry the fish for 3-4 minutes per batch, or until golden brown and cooked through. The fish should flake easily.
Około 10 min
8
Remove the kibbeling with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil.
Około 1 min
Wskazówka kucharza: Keep warm in a low oven while frying remaining batches.
9
Serve the kibbeling immediately with the prepared garlic sauce and a sprinkle of fresh parsley, if desired.

Na porcję

Wartości odżywcze

68%Ocena

Kalorie: 715,8kcal
Białko: 32,8g
Węglowodany: 39,6g
Tłuszcz: 47g
Błonnik: 1,4g
Cukry: 1,7g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover kibbeling and garlic sauce separately in airtight containers in the refrigerator.

Odgrzewanie

Reheat kibbeling in an oven or air fryer at 180°C (350°F) until crispy; do not microwave to avoid sogginess.