Kibbeling

Serves 4 (starter)

1 hour

Ingredients

Cod (or other white fish) 500g

Flour, plain 200g

Milk 150ml

Soda Water 50 ml

Egg 2

Rock salt 2 tbsp

Paprika 1/2 tsp

Turmeric 1/2 tsp

Ginger powder 1/2 tsp

Nutmeg, ground 1/2 tsp

Garlic powder 1/2 tsp

Salt 1/2 tsp

Black pepper, ground 1/2 tsp

Vegetable oil for deep frying

Method

1. Place the fish fillets in a dish and sprinkle the rock salt all over them. Cover with cling film and put in the fridge for half an hour.

2. Meanwhile prepare the spice mix by combing the paprika, turmeric, ginger powder, nutmeg, garlic powder, salt and pepper.

3. Rinse the fillets thoroughly, then cut into 5 cm chunks.

4. Put the fish in a large bowl and sprinkle half the fish spice over them making sure they are evenly covered. Leave the fish to rest for 15 minutes.

5. To make the batter gently whisk together the flour, milk, soda water and eggs.

6. In a large pan heat the vegetable oil up to 170 celsius.

7. Add the fish pieces to the batter and once all coated gently remove the pieces straight into the hot oil.

8. Don't overcrowd the pan as this will cause the oil temperature to drop resulting in soggy batter. Make sure the 170 celsius temperature is maintained.

9. Once golden brown, about 5 minutes, remove the pieces with a slotted spoon onto a plate lined with kitchen roll.

10. Fry any remaining pieces in the same way.

11. Once all cooked and rested on kitchen roll to remove any excess oil, sprinkle over the remaining spice mix.

12. Serve with your choice of sauce (we like homemade tartar) eat and enjoy!