Cómo hacer Kibbeling: bocados de bacalao marinado, doraditos y crujientes

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water maintains the batter's lightness without alcohol.

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive while still providing a mild flavor.

Cut 500 g of bacalao into generous bite-sized pieces, ensuring they are comfortable to eat with fingers.

Season the fish pieces with salt and pepper on all sides.

In a separate bowl, mix 1 teaspoon of garlic powder, 0.5 teaspoon of turmeric, and 0.5 teaspoon of paprika.

Sprinkle the spice mixture over the fish, ensuring each piece is seasoned on all sides.

Dry the bacalao well before marinating to help the spices adhere.

Cover and refrigerate the fish for about 30 minutes to enhance flavor.

In another bowl, combine 150 g of flour, a pinch of salt, and 6 g of baking powder.

Beat 1 egg and add it to the flour mixture.

Pour in 200 ml of cold beer, preferably a light lager, and whisk until the batter is smooth and without lumps, achieving a dense yet light texture.

Let the batter rest in the refrigerator for at least 10 minutes while the fish marinates.

Prepare the remoulade sauce by mixing 150 g of mayonnaise with lemon juice, 1 teaspoon of mild mustard, finely chopped spring onion, finely chopped pickles, chopped capers, and fresh parsley to taste.

Heat a generous amount of oil in a deep skillet or fryer to about 175°C.

Check the oil temperature by dropping a bit of batter; it should rise immediately and bubble.

Coat each piece of fish in the batter, ensuring they are well covered, and let excess batter drip off before placing them in the hot oil.

Fry in small batches to maintain oil temperature, ensuring the exterior browns well without drying out the fish.

Once the pieces are golden brown and crispy, remove them with a slotted spoon and drain on absorbent paper or a rack.

Serve immediately while hot and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens