Kibbeling: Dutch Fried Battered Cod

Kibbeling is typical Dutch street food, and you can get it at almost all markets (at fish stalls) and in fish shops across the country. It consists of bits of fish dunked in batter and deep fried until golden – served with a deliciously tangy dipping sauce. Most of the shops also sell other deep fried battered sea food like whole fish fillets (lekkerbek), mussels, large shrimps and squid rings.

Originally kibbeling was made from cod cheeks, hence the name: ‘kabeljauwwang’ became ‘kibbeling’ over the years. Nowadays cod has become more expensive, so other white fish like pollock, hake, whiting, haddock or even fresh water fishes like tilapia and pangasius are also used. Most of the time fish stalls and shop don’t disclose what kind of fish they use, and sometimes they use different fish for different bashes, so ordering a portion of kibbeling can be a bit of a gamble. The solution: either go to a reputable shop or even better – make it yourself.

Here, we stick to the original, and gently fry up golden chunks of cod fillet, and serve it with a tangy dip sauce made with mayonnaise, chopped pickles, lemon juice, parsley and garlic. Delicious! You can obviously also use ranch, aioli, salsa or any other dip sauce that you like.

Although in the Netherlands kibbeling is mostly eaten as a snack, it is also delicious for dinner together with a sauce of choice, French fries and a salad.

How to Make Kibbeling: Dutch Fried Battered Cod

Preparing the Fish Spice Mix:

1. Mix the Spices:
   • 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.

Preparing the Dipping Sauce:

2. Mix Ingredients:
   • 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.

Preparing the Kibbeling:

3. Make the Batter:
   • In a large bowl, mix 150 grams of flour with 200 ml of milk, 50 ml of water or beer, 2 eggs, 1 teaspoon of salt, and 1 teaspoon of pepper. Whisk until smooth.
4. Preheat the Oil:
   • Preheat your deep fryer to 170-180°C (340-360°F).
5. Batter the Fish:
   • Add the cod chunks to the batter, ensuring each piece is well coated.
6. Fry the Fish:
   • 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.
7. Repeat:
   • Continue frying the remaining fish in batches. Clear out small bits of batter from the oil between batches to avoid burning.
8. Season:
   • Transfer the fried fish to a serving bowl and sprinkle with the fish spice mix.

Serving:

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

Recipe Notes:

• Fish Spice Mix: If you can’t find a pre-made fish spice mix, make your own using the provided recipe.
• Batter Consistency: Ensure your batter is smooth and lump-free for an even coating on the fish.
• Oil Temperature: Maintaining the correct oil temperature is crucial for crispy kibbeling. Too low, and the batter will be soggy; too high, and the outside will burn before the inside cooks.
• Serving Suggestions: Serve hot with the dipping sauce, and consider adding a side of fries or a fresh salad.

Kibbeling: Dutch Fried Battered Cod

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4.9 from 10 reviews

• Author: Ena Scheerstra
• Total Time: 35 minutes
• Yield: Serves 4
• Diet: Omnivore, Pescatarian

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Description

Crispy fried cod, a Dutch street food favorite! Serve hot with a tangy dipping sauce for a fun, flavorful meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (600 g) cod
• 1 1/4 cups (150 g) flour
• 3/4 cup (200 ml) milk
• 3 1/2 tablespoons (50 ml) water or beer
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon pepper
• Oil for deep frying
• Fish spice mix
• 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
• 1/4 teaspoon salt
• 1/2 cup (120 ml) mayonnaise
• 2 tablespoons chopped pickles
• 1 tablespoon chopped parsley
• 1 clove garlic, minced
• 1 tablespoon lemon juice

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Instructions

1. Preparing the Fish Spice Mix:
2. 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.
3. Preparing the Dipping Sauce:
4. 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.
5. Preparing the Kibbeling:
6. 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.
7. Preheat your deep fryer or a large pot of oil to 340-360°F (170-180°C).
8. Add the cod chunks to the batter, ensuring each piece is well coated.
9. 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.
10. Continue frying the remaining fish in batches. Clear out small bits of batter from the oil between batches to avoid burning.
11. Transfer the fried fish to a serving bowl and sprinkle with the fish spice mix.
12. Serving:
13. Serve the hot kibbeling with the prepared dipping sauce. Optionally, garnish with additional chopped parsley.

Notes

• For optimal crispiness, ensure the cod is completely dry before dipping in the batter.
• Leftover kibbeling can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for best results.
• Feel free to adjust the spice mix to your preference; add more or less of any ingredient to suit your taste.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Deep-Frying
• Cuisine: Dutch

Nutrition

• Serving Size: 150g
• Calories: 400
• Sugar: 2
• Sodium: 500
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 30
• Fiber: 2
• Protein: 30
• Cholesterol: 100

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