Here’s a quirky tidbit: “Kibbeling” kind of evolved from “cod cheeks.” Initially, it was all about those cut cheeks being offered as “kibbeling.” Later on, they expanded the definition to include belly pieces of hefty fish like cod and pollock.
Prepare your fish seasonings and Remoulade sauces. If you prefer garlic sauce just combine the ingredients of the garlic sauce.
Rinse the cod in some water. Cut the cod into bite-sized pieces. Put 1 cup of flour in a separate dish. then in the second dish blend the beer, flour, and egg. Incorporate your fish seasoning mix into the batter, adjusting the amount based on your taste preferences; personally, I use 4 tbsp of the fish seasoning. Meanwhile, heat canola oil in a deep skillet to 375°F. Dip the cod first into the dry flour then into the batter and fry it in the oil for about 4 minutes or until it turns brown.
An essential step is to remember to sprinkle the fish seasoning on the kibbeling after frying the fish.