Kibbeling - battered freied cod

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In a small bowl, combine 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, 1/4 teaspoon dried dill, 1/4 teaspoon white pepper, and 1/4 teaspoon salt. Stir well and set aside.

In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons chopped pickles, 1 tablespoon chopped parsley, 1 minced garlic clove, and 1 tablespoon lemon juice. Stir until well mixed. Set aside in the refrigerator until ready to serve.

In a large bowl, mix 1 1/4 cups (150 grams) of flour with 3/4 cup + 1 tablespoon (200 ml) of milk, 3 1/2 tablespoons (50 ml) of water or beer, 2 eggs, 1 teaspoon of salt, and 1 teaspoon of pepper. Whisk until smooth.

Preheat your deep fryer or a large pot of oil to 340-360°F (170-180°C).

Add the cod chunks to the batter, ensuring each piece is well coated.

Carefully slide the battered fish pieces one by one into the hot oil. Do not overcrowd the fryer to maintain oil temperature. Fry until the pieces are golden brown, about 4-6 minutes. Use a slotted spoon to remove the fish from the oil and place them on a plate lined with paper towels to absorb excess oil.

Continue frying the remaining fish in batches. Clear out small bits of batter from the oil between batches to avoid burning.

Transfer the fried fish to a serving bowl and sprinkle with the fish spice mix.

Serve the hot kibbeling with the prepared dipping sauce. Optionally, garnish with additional chopped parsley.