Kibbeling

Kibbeling, Step by Step

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1. Toss the fish with half the salt, the paprika, garlic powder and pepper. Stand for 10 minutes.

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2. Whisk the flour, cornflour, baking powder, remaining salt and cold beer until barely smooth. Keep cold.

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3. Heat the oil to 180°C / 355°F in a deep pan.

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4. Dip the fish in the batter and fry in 3 batches for 3 minutes each, until golden. Drain on kitchen paper.

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5. Serve at once with the garlic sauce and lemon.

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Notes for Getting It Right

• Keep the batter very cold.
• Fry in small batches.
• Serve at once while crisp.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Garlic sauce
• Lemon wedges
• Chips
• Cold beer

Storing & Reheating Kibbeling

Best fresh.

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.