Recipe Instructions:
ngredients:
White Fish Fillets: 1 lb (450 grams), such as cod or haddock, cut into bite-sized chunks
All-Purpose Flour: 1 cup (120 grams)
Baking Powder: 1 teaspoon (4 grams)
Salt: 1/2 teaspoon (2 grams)
Black Pepper: 1/4 teaspoon (1 gram)
Cold Water: 1 cup (240 ml)
Vegetable Oil: For frying
Lemon Wedges: For serving
Tartar Sauce or Aioli: For dipping (optional)
Instructions:
o In a mixing bowl, whisk together flour, baking powder, salt, and black pepper.
o Gradually add cold water, whisking until a smooth batter forms. The consistency should be similar to pancake batter.
o Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
o Dip each fish chunk into the batter, coating it completely, then carefully place it into the hot oil.
o Fry in batches for about 3-4 minutes until golden brown and cooked through. Use a slotted spoon to transfer cooked kibbeling to a plate lined with paper towels to drain excess oil.
o Serve hot kibbeling with lemon wedges and tartar sauce or aioli for dipping.
