Kibbeling with curry mayonnaise

Ingredients for 4 servings:

• 600 g cod, redfish or pollock
• salt and pepper
• 2 eggs
• 200 g flour
• ½ tsp salt
• ½ tsp curry powder
• 400 ml milk
• Oil or clarified butter for frying
• 1 egg(s)
• 200 ml oil, neutral
• 1 tsp mustard
• 2 garlic cloves
• 2 tbsp lemon juice
• 1 tsp curry powder
• Cayenne pepper
• Salt
• Sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Sea fish in batter

Combine the batter ingredients in a smooth batter and let it rest for about 30 minutes. In the meantime, cut the fish fillet into finger-width strips or 2 cm cubes. Season with salt and pepper. For the mayonnaise, place the egg, oil, mustard, and roughly chopped garlic cloves in a narrow mixing bowl. Place the hand blender at the bottom of the bowl and puree everything. Then slowly and carefully pull the hand blender upwards until the ingredients combine to form a thick, creamy sauce. Season the mayonnaise with the remaining ingredients. Heat the oil. Dip the fish pieces in the batter, drain well, and fry in batches in hot oil or lard. Be sure to deep-fry the kibbeling twice. The first time, just cook until golden brown, then add them to the frying oil a second time just before serving and fry until golden brown. Remove with a slotted spoon and drain on kitchen paper.