Kibbeling with Four Dipping Sauces

Serves 1
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Directions

  1. 1Prepare the garlic sauce: grind chives, tarragon, dill, and garlic in a coffee grinder.
  2. 2Prepare the garlic sauce: grind chives, tarragon, dill, and garlic in a coffee grinder.
  3. 3Prepare the garlic sauce: grind chives, tarragon, dill, and garlic in a coffee grinder.
  4. 4Add lemon juice, mayo, yogurt, fresh ground black pepper, and sea salt to the garlic and herb mixture and mix.
  5. 5Add lemon juice, mayo, yogurt, fresh ground black pepper, and sea salt to the garlic and herb mixture and mix.
  6. 6Add lemon juice, mayo, yogurt, fresh ground black pepper, and sea salt to the garlic and herb mixture and mix.
  7. 7Prepare the curry sauce: grind shallots in a coffee grinder.
  8. 8Prepare the curry sauce: grind shallots in a coffee grinder.
  9. 9Prepare the curry sauce: grind shallots in a coffee grinder.
  10. 10Add mayo, ketchup, sriracha, curry, and a tiny bit of paprika to the ground shallots and mix by hand.
  11. 11Add mayo, ketchup, sriracha, curry, and a tiny bit of paprika to the ground shallots and mix by hand.
  12. 12Add mayo, ketchup, sriracha, curry, and a tiny bit of paprika to the ground shallots and mix by hand.
  13. 13Prepare the remoulade sauce: grind parsley, tarragon, chive, dill, shallots, capers, and gherkins in a coffee grinder.
  14. 14Prepare the remoulade sauce: grind parsley, tarragon, chive, dill, shallots, capers, and gherkins in a coffee grinder.
  15. 15Prepare the remoulade sauce: grind parsley, tarragon, chive, dill, shallots, capers, and gherkins in a coffee grinder.
  16. 16Add Dijon mustard, 3 tablespoons of mayo, and roughly 2 tablespoons of sour cream to the remoulade mixture and mix.
  17. 17Add Dijon mustard, 3 tablespoons of mayo, and roughly 2 tablespoons of sour cream to the remoulade mixture and mix.
  18. 18Add Dijon mustard, 3 tablespoons of mayo, and roughly 2 tablespoons of sour cream to the remoulade mixture and mix.
  19. 19Prepare the bang bang sauce: combine sriracha, ghost pepper ketchup, and mayo, ensuring a pink color.
  20. 20Prepare the bang bang sauce: combine sriracha, ghost pepper ketchup, and mayo, ensuring a pink color.
  21. 21Prepare the bang bang sauce: combine sriracha, ghost pepper ketchup, and mayo, ensuring a pink color.
  22. 22Cut the cod into bite-sized pieces.
  23. 23Cut the cod into bite-sized pieces.
  24. 24Cut the cod into bite-sized pieces.
  25. 25Prepare the kibbeling spice: mix black pepper, sea salt, paprika, fresh ground nutmeg, and garlic powder.
  26. 26Prepare the kibbeling spice: mix black pepper, sea salt, paprika, fresh ground nutmeg, and garlic powder.
  27. 27Prepare the kibbeling spice: mix black pepper, sea salt, paprika, fresh ground nutmeg, and garlic powder.
  28. 28Dust the fish pieces with the kibbeling spice.
  29. 29Dust the fish pieces with the kibbeling spice.
  30. 30Dust the fish pieces with the kibbeling spice.
  31. 31Prepare the beer batter: in a bowl, combine white flour, a beaten egg, beer, and milk.
  32. 32Prepare the beer batter: in a bowl, combine white flour, a beaten egg, beer, and milk.
  33. 33Prepare the beer batter: in a bowl, combine white flour, a beaten egg, beer, and milk.
  34. 34Heat canola oil in a small cast iron enamel pot.
  35. 35Heat canola oil in a small cast iron enamel pot.
  36. 36Heat canola oil in a small cast iron enamel pot.
  37. 37Dip the spiced fish pieces into the batter.
  38. 38Dip the spiced fish pieces into the batter.
  39. 39Dip the spiced fish pieces into the batter.
  40. 40Fry the battered fish in the hot oil for approximately 4-5 minutes until golden brown, adjusting time based on your oil, pan, and temperature.
  41. 41Fry the battered fish in the hot oil for approximately 4-5 minutes until golden brown, adjusting time based on your oil, pan, and temperature.
  42. 42Fry the battered fish in the hot oil for approximately 4-5 minutes until golden brown, adjusting time based on your oil, pan, and temperature.
  43. 43Serve the kibbeling with the prepared dipping sauces.
  44. 44Serve the kibbeling with the prepared dipping sauces.
  45. 45Serve the kibbeling with the prepared dipping sauces.

Ingredients

  • Atlantic cod (or other firm white fish)
  • Atlantic cod (or other firm white fish)
  • Atlantic cod (or other firm white fish)
  • ghost pepper ketchup
  • ghost pepper ketchup
  • ghost pepper ketchup
  • mayo
  • mayo
  • mayo
  • lemon juice
  • lemon juice
  • lemon juice
  • garlic
  • garlic
  • garlic
  • non-fat regular yogurt (or Greek yogurt)
  • non-fat regular yogurt (or Greek yogurt)
  • non-fat regular yogurt (or Greek yogurt)
  • chive
  • chive
  • chive
  • tarragon
  • tarragon
  • tarragon
  • dill
  • dill
  • dill
  • shallots
  • shallots
  • shallots
  • curry powder
  • curry powder
  • curry powder
  • sour cream
  • sour cream
  • sour cream
  • gherkins
  • gherkins
  • gherkins
  • Dijon mustard
  • Dijon mustard
  • Dijon mustard
  • capers
  • capers
  • capers
  • parsley
  • parsley
  • parsley
  • white flour
  • white flour
  • white flour
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.25 a quarter milk
  • 0.25 a quarter milk
  • 0.25 a quarter milk
  • black pepper
  • black pepper
  • black pepper
  • sea salt
  • sea salt
  • sea salt
  • paprika
  • paprika
  • paprika
  • fresh ground nutmeg
  • fresh ground nutmeg
  • fresh ground nutmeg
  • garlic powder
  • garlic powder
  • garlic powder
  • canola oil
  • canola oil
  • canola oil
  • sriracha
  • sriracha
  • sriracha

Equipment

coffee grindersmall cast iron enamel pot

Tips

  • Use a coffee grinder where the cup detaches from the motor for easy cleaning when grinding wet ingredients.
  • For the Kibbeling spice, you can add other spices like curry, cayenne pepper, or red pepper flakes.
  • The frying time for the kibbeling is around 4-5 minutes, but it depends on the oil, pan, and temperature.