Kibbeling – Battered Cod Bites with Garlic Sauce with homemade mayonnaise

👨‍🍳 Method

For the Dipping sauce

1. 1
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
2. 2
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
3. 3
   Add the lemon juice and stir. Taste and adjust the seasoning.
4. 4
   In a small bowl, stir together the mayonnaise, lemon juice, garlic and dill and chill until serving.

   Bowl

To assemble

1. 5
   Cut the cauliflower into 4 cm chunks.

   KnifeCutting board
2. 6
   Pat the cauliflower dry well, sprinkle the salt over it and set aside for 10 minutes.

   Paper towels
3. 7
   In a bowl, mix the flour, baking powder, paprika and garlic powder.

   Bowl
4. 8
   Add the beer and mix just until the batter comes together: a few small lumps are fine.

   Whisk

   💡A cold, lightly mixed batter stays light: long mixing develops the gluten in the flour, and the coating comes out tough instead of crisp.
5. 9
   Heat the oil' in a deep pot' to 180°C (355°F) and dip the cauliflower in the batter, piece by piece, and fry in small batches for 3–4 minutes, until golden.

   StoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C: too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
6. 10
   Transfer to a rack set over a tray, not onto paper towels, so the bottom doesn't go soft, and serve hot with the garlic sauce.

   Cooling rack