Golden fried white fish pieces with homemade ravigote sauce.
25 min
Total time
2
Servings
Medium
Difficulty
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Overview
Ingredients
Steps
Tips
AI Power
Burners
Top Left
Top Right
Center
Bottom Left
Bottom Right
Ingredients
−
2 servings
+
500 g
White Fish
100 g
Flour
100 ml
Milk
to taste
Salt and Pepper
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Steps
1
Make sauce
Mix mayo, chives, pickles, capers – 5:00
🔪 5 min
Top Left
Start Step
Cut the white fish (cod, haddock or pollock) into uniform 1.5-inch nuggets so they cook perfectly in the brief frying time.
2
Season fish
Season the cod pieces with fish spices – 3:00
🔪 3 min
Top Right
Start Step
Use ice-cold sparkling water or beer for the batter. The carbonation and cold temperature hitting the hot oil creates an incredibly light, impossibly crispy shell.
3
Batter
Make a flour batter and dip the fish – 4:00
🔪 4 min
Center
Start Step
Keep the oil precisely at 180°C (350°F). If it's too cool, the batter absorbs oil and gets greasy. If it's too hot, the outside burns before the fish cooks.
4
Deep fry
Fry in hot oil until golden brown (approx. 180°C) – 8:00
🔥 8 min
Bottom Left
Start Step
True kibbeling demands Ravigotesaus (a tart mayonnaise-based sauce with herbs and capers) or traditional garlic sauce.
Chef Tips
Cut the white fish (cod, haddock or pollock) into uniform 1.5-inch nuggets so they cook perfectly in the brief frying time.
Use ice-cold sparkling water or beer for the batter. The carbonation and cold temperature hitting the hot oil creates an incredibly light, impossibly crispy shell.
Keep the oil precisely at 180°C (350°F). If it's too cool, the batter absorbs oil and gets greasy. If it's too hot, the outside burns before the fish cooks.
True kibbeling demands Ravigotesaus (a tart mayonnaise-based sauce with herbs and capers) or traditional garlic sauce.