Kibbeling (Dutch Battered Fish Bites)

Method

1. Cut the fish into 3 to 4 cm chunks, running your fingers over them to pull out any bones. Pat them very dry with paper towels; wet fish makes the batter slip off and the oil spit. Put them in a bowl, add part of the salt and half each of the paprika, garlic powder, white pepper and curry powder, toss, and chill for 10 minutes.

   Add in this stepCod fillet (or other firm white fish), skinned and boned 300 gSalt ¼ tspPaprika ½ tspGarlic powder ¼ tspWhite pepper ⅛ tspCurry powder ⅛ tsp

2. Make the garlic sauce: finely grate the garlic and stir it into the mayonnaise and yoghurt with the chives, a squeeze from part of the lemon and a pinch of salt. Refrigerate; the garlic flavour grows as it sits.

   Add in this stepMayonnaise 50 gPlain yoghurt 40 gGarlic cloves 1Chives, finely chopped 2 tspLemon ⅛Salt ⅛ tsp

3. Pour the oil into a deep 20 cm pot, at least 4 cm deep but no more than one third of the pot's height, and heat over high heat for about 9 min, to 180 °C. No thermometer? Drip in a little batter: it should float up at once and sizzle briskly. Keep wet utensils away, turn the pot handle inwards and keep a lid within reach. If the oil smokes, turn off the heat.

   Add in this stepOil for frying (e.g. sunflower) 1 L

   high heat

4. While the oil heats, make the batter. Mix most of the flour with the baking powder and the rest of the salt and spices, then whisk in the cold sparkling water briefly, to the thickness of double cream. A few small lumps are fine; overmixing makes the coating tough, so make it just before frying.

   Add in this stepPlain flour 64 gBaking powder ½ tspIce-cold sparkling water 100 mlSalt 0.4 tspPaprika ½ tspGarlic powder ¼ tspWhite pepper ⅛ tspCurry powder ⅛ tsp

5. Dust the fish lightly in the remaining flour and shake off the excess, dip in the batter, let the extra drip off, and lower the pieces in one by one, away from you. Fry in 2 batches so they do not stick together, for 3 min 30 sec per batch over medium-high heat, turning them once. They are done when deep golden and crisp, and a piece cut open is opaque white and flakes easily.

   Add in this stepPlain flour 21 g

   medium-high heat

6. Drain on a rack or paper towels and let the oil come back to 180 °C before the next batch. Cut the rest of the lemon into wedges and serve straight away, piping hot, with the garlic sauce.

   Add in this stepLemon 0.4