Icelandic cod kibbeling with ravigote sauce and applesauce.
You can make an endless variety of delicious dishes with cod fillets. How about kibbeling? Forget the fishmonger! Kibbeling is a quintessential Dutch snack and is easy to make yourself. Prepare this classic with sustainably caught Fish Tales cod and serve it with delicious ravigote sauce and applesauce.
Peel the apples, remove the core, cut them into pieces, and place them in a saucepan with the cinnamon stick and sugar. Add a small amount of water and bring to a boil over medium heat. Cook the apples for 15 to 20 minutes until soft, stirring occasionally. Let cool, cover with plastic wrap, and refrigerate until ready to use.
Make the ravigote sauce. Boil the egg for 8 minutes in plenty of boiling water. Rinse under cold running water, peel, and chop into pieces. Spoon the mayonnaise into a bowl and mix in the parsley, pickle, shallot, capers, and chives. Pass the boiled egg through a sieve into the bowl with the other ingredients. Mix well and season with salt and pepper. Set aside.
Mix the flour, baking powder, egg yolks, milk, 1 teaspoon of paprika powder, and 1 level teaspoon of salt with a whisk in a large bowl until you have a smooth batter without lumps.
Heat enough peanut oil to 180°C (350°F) in a deep, heavy-bottomed pan to fry the pieces of fish, or use a deep fryer. Test if the oil is hot enough with a kitchen thermometer or by frying a little batter in the oil. If the batter sizzles and rises to the surface immediately, the oil is hot enough.
Dip the pieces of cod into the batter and fry the cod until golden brown for 3-4 minutes. Let the kibbeling drain on paper towels.
Sprinkle the kibbeling with paprika powder. Serve with applesauce, ravigote sauce, and lemon.
