Introduction
Kibbeling is a beloved Dutch snack made of bite-sized pieces of white fish, typically cod or haddock, that are dipped in a flavorful batter and deep-fried to golden perfection. Crispy on the outside and tender on the inside, Kibbeling is commonly served with a variety of dipping sauces such as tartar, garlic mayo, or remoulade. This dish is a popular street food in the Netherlands, often enjoyed as a snack or light meal by the sea or at fish markets.
Ingredients
- 500 g white fish fillets (cod, haddock, or pollock), cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 cup cold sparkling water
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Tartar sauce, garlic mayo, or remoulade (for dipping)
Instructions
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Prepare the fish for frying:
- Cut the white fish fillets into bite-sized pieces, about 2-3 cm wide. Pat them dry with paper towels to remove excess moisture.
- Chef’s tip: Drying the fish ensures that the batter adheres better, resulting in a crispier coating.
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Make the batter for a light, crispy coating:
- In a mixing bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, salt, and white pepper. Gradually add the cold sparkling water, whisking until a smooth, thick batter forms. The batter should coat the back of a spoon without being too runny.
- Chef’s tip: Using sparkling water makes the batter light and airy, giving the fish a perfect, crispy texture.
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Fry the fish for golden, crunchy bites:
- Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Dip each piece of fish into the batter, letting the excess drip off before carefully placing it in the hot oil.
- Fry the fish in small batches for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the fish and drain it on paper towels.
- Chef’s tip: Fry the fish in batches to maintain the oil temperature and avoid overcrowding, which ensures an even, crispy fry.
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Serve the Kibbeling with classic accompaniments:
- Once all the fish is fried, serve the Kibbeling hot with lemon wedges and your choice of dipping sauce, such as tartar sauce, garlic mayo, or remoulade.
- Chef’s tip: Sprinkle a pinch of sea salt over the fish immediately after frying for extra flavor and crunch.
Health Notes
- Protein-packed: White fish is a lean source of protein and contains important nutrients like omega-3 fatty acids.
- Moderate in fat: Though fried, Kibbeling can be enjoyed in moderation as part of a balanced diet, especially when paired with fresh vegetables or a light salad.
- Customization: Opt for baking the fish instead of frying for a lower-fat version, or use an air fryer for a healthier take.
Serving Suggestions
- Accompaniments: Kibbeling is typically served with lemon wedges and dipping sauces like tartar sauce or garlic mayo. You can also serve it with a fresh salad or fries for a more substantial meal.
- Occasions: Ideal for casual lunches, beachside snacks, or as a party appetizer, Kibbeling is perfect for relaxed dining.
- Beverage pairing: Pair with a light, crisp white wine or a cold Dutch beer for a refreshing contrast to the crispy fish.
Tips
- Crispy batter trick: For an even crispier result, double-fry the fish. Fry the pieces for 2 minutes, remove them from the oil, and let them cool slightly before frying them again until golden.
- Oil temperature control: Keep a kitchen thermometer handy to maintain the oil temperature at 180°C (350°F). This ensures the fish fries evenly without becoming greasy.
- Variety of fish: Cod and haddock are traditional choices, but you can also experiment with other white fish like pollock or even use seafood like shrimp.
