Dutch kibbeling with garlic sauce

1. Peel the garlic and put into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.
2. Wash the parsley, shake dry, remove the stalks and put the leaves into the blender jug with the garlic. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Then use the spatula to scrape down the inside of the blender jug.
3. Add the crème fraîche, natural yoghurt, mustard, white wine vinegar, 1 teaspoon of salt and ½ teaspoon of pepper to the blender jug and, with the measuring beaker in place, stir for 30 seconds/speed setting 2. Season to taste with salt and pepper and, with the measuring beaker in place, stir for 10 seconds/speed setting 2. Decant the garlic sauce and wash the blender jug.
4. In a large bowl, mix the paprika powder, garlic powder, nutmeg, 1 teaspoon of salt and ½ teaspoon of pepper. Rinse the cod fillets under cold running water, pat dry and cut into 5-cm pieces. Coat the fish in the spice mixture.
5. Put the chilled milk, the egg, flour and 1 teaspoon of salt into the blender jug and, with the measuring beaker in place, stir for 20 seconds/speed setting 3. Pour this batter into the bowl with the fish and mix well.
6. Heat the oil in a large pan to 170 °C. Carefully deep-fry the pieces of cod in several batches in the oil until golden. Then lift them carefully out of the pan using a slotted spoon and allow to drain on kitchen paper. Wash the lemon under hot water, pat dry and cut into quarters.
7. Serve the kibbeling with the garlic sauce and a lemon wedge.

TIP

To determine if the oil is hot enough, hold the handle of a wooden spoon in the oil. When the oil starts to bubble up the spoon, the kibbeling can be deep-fried.