Kibbeling with remoulade sauce
Ingredients for 2 people
Ingredients · Servings 2
- 500 g cod
- 100 g flour
- 150 ml sparkling water
- 1 the viskruiden
- 1 egg yolk
- Sunflower oil
- 2 the mayonnaise
- 1 tsp mustard
- 2 pickles
- 1 tbsp capers
- 1 sprig of parsley
- 1 sprig of tarragon
- Salt and pepper
Method · 20 min
- Cut the cod into pieces. In the meantime, heat the sunflower oil in a pan to 180 degrees Celsius.
- Mix the flour with the sparkling water, fish seasoning, and an egg yolk to form a batter.
- Dip the cod in the batter and carefully slide it into the oil. Fry the cod until golden brown.
- Let it drain briefly on kitchen paper and sprinkle the kibbeling with some extra fish seasoning if desired.
- For the remoulade sauce, dice the pickles and finely chop the parsley and tarragon. Mix this into the mayonnaise and add the mustard and capers. Mix together and season to taste with salt and pepper.
- Serve the kibbeling with the remoulade sauce.
persons
- Cut the cod into pieces. In the meantime, heat the sunflower oil in a pan to 180 degrees Celsius.
- Mix the flour with the sparkling water, fish seasoning, and an egg yolk to form a batter.
- Dip the cod in the batter and carefully slide it into the oil. Fry the cod until golden brown.
- Let it drain briefly on kitchen paper and sprinkle the kibbeling with some extra fish seasoning if desired.
- For the remoulade sauce, dice the pickles and finely chop the parsley and tarragon. Mix this into the mayonnaise and add the mustard and capers. Mix together and season to taste with salt and pepper.
- Serve the kibbeling with the remoulade sauce.
