Kibbeling with Garlic Sauce

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1. 1

   Pat the cod fillet pieces very dry with paper towels; this helps the batter adhere better.

   Cirka 2 min

   Kockens tips: Removing excess moisture is key for crispy fish.

2. 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.

   Cirka 1 min

3. 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.

   Cirka 2 min

   Kockens tips: Using cold water helps to create a crisper batter.

4. 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.

   Cirka 3 min

   Kockens tips: Allowing the sauce to chill lets the flavors meld.

5. 5

   Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).

   Cirka 5 min

   Kockens tips: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

6. 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.

   Kockens tips: Avoid overcrowding the pot, as this will lower the oil temperature and result in soggy fish.

7. 7

   Fry the fish for 3-4 minutes per batch, or until golden brown and cooked through. The fish should flake easily.

   Cirka 10 min

8. 8

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

   Cirka 1 min

   Kockens tips: Keep warm in a low oven while frying remaining batches.

9. 9

   Serve the kibbeling immediately with the prepared garlic sauce and a sprinkle of fresh parsley, if desired.