Icelandic cod kibbeling with ravigote sauce and apple sauce.
You can make an endless variety of delicious dishes with cod fillets. Kibbeling, for example, is a typical Dutch battered-fish snack that you can easily make at home. Prepare this classic with sustainably caught Fish Tales cod and serve it with a delicious ravigote sauce and apple sauce.
Peel and core the apples, cut 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 clingfilm, and refrigerate until ready to use.
To make the ravigote sauce: Boil the egg for 8 minutes in plenty of 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. Press the boiled egg through a sieve and into the bowl with the mayonnaise mix. Stir 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 in a large bowl with a whisk until you have a smooth lump-free batter.
Grab a deep, heavy-bottomed pan (or use a deep fryer), fill with enough peanut oil to fry the pieces of fish, and heat to 180°C (350°F). 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 immediately rises to the surface, the oil is ready.
Dip the pieces of cod into the batter and fry the cod until golden brown for 3-4 minutes. Let the kibbeling drain on sheets of kitchen roll.
Sprinkle the kibbeling with paprika powder. Serve with apple sauce, ravigote sauce, and lemon.
