Peel the garlic and put into food processor to chop finely. Use the spatula to scrape down the inside of the blender jug.
Wash the parsley, shake dry, remove the stalks and put the leaves into the blender jug with the garlic, blend for 8 seconds until finely chopped. Then use the spatula to scrape down the inside of the blender jug.
Add the crème fraîche, natural yoghurt, mustard, white wine vinegar, 1 teaspoon of salt and ½ teaspoon of pepper to the food processor, stir for 30 seconds/low speed. Season to taste with salt and pepper and stir for 10 seconds/low speed. Set aside.
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 2 inch pieces. Coat the fish in the spice mixture.
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/low speed. Pour this batter into the bowl with the fish and mix well.
Heat the oil in a large pan . 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.
Serve the kibbeling with the garlic sauce and a lemon wedge.