Kibbeling with Garlic Sauce

备料

配料

做法

分步操作

1. 1

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

   约 2分钟

   烹饪提示： 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.

   约 1分钟

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.

   约 2分钟

   烹饪提示： 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.

   约 3分钟

   烹饪提示： 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).

   约 5分钟

   烹饪提示： 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.

   烹饪提示： 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.

   约 10分钟

8. 8

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

   约 1分钟

   烹饪提示： 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.