Kibbeling

Kibbeling

• cod fillets700 g
• plain flour150 g
• cornflour50 g
• lager250 ml
• baking powder1 tsp
• sweet paprika1 tsp
• ground turmeric½ tsp
• salt1½ tsp
• vegetable oil1 l

Garlic sauce

• mayonnaise150 g
• garlic cloves3
• soured cream60 ml
• lemons½
• flat-leaf parsley2 tbsp

Garlic sauce

1. 01

   Crush the garlic to a paste, squeeze the juice from the half lemon and chop the parsley. Mix the mayonnaise, garlic, soured cream, lemon juice and parsley and chill for at least 30 minutes.

Kibbeling

2. 02

   Cut the cod into 3 cm chunks, pat them completely dry and sprinkle them with a pinch of the salt.

3. 03

   Whisk the flour, cornflour, baking powder, paprika, turmeric and 1 tsp of the salt, then whisk in the cold lager to a thin batter that coats the back of a spoon. Lumps are fine; over-mixing is not.

4. 04

   Heat the oven to 100°C. Heat the vegetable oil in a deep, heavy pan, no more than a third full, to 180°C.

5. 05

   Dip each chunk in the batter, let the excess run off and lower it in. Fry six at a time so the oil stays hot.

6. 06

   Fry for 3 to 4 minutes until pale gold and crisp — not deep brown, which means the fish inside has overcooked.

7. 07

   Drain on a rack and sprinkle at once with the rest of the salt. Keep each batch warm on the rack in the oven while you fry the rest. Serve in a paper cone with the garlic sauce.