Description
Kibbeling is a beloved Dutch street food featuring battered cod that has been gently fried until golden, and served hot with a deliciously tangy dipping sauce.
Ingredients
Units
Scale
For the Kibbeling:
- 600 grams cod, cut into 5 cm chunks (about 1.3 lbs)
- 150 grams flour (1 1/4 cups)
- 200 ml milk (3/4 cup + 1 tablespoon)
- 50 ml water or beer (3 1/2 tablespoons)
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- Oil for deep frying
- Fish spice mix (see below for DIY recipe)
For the 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
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons chopped pickles
- 1 tablespoon chopped parsley
- 1 clove garlic, minced
- 1 tablespoon lemon juice
Instructions
Preparing the Fish Spice Mix:
- 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:
- 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:
- Make the Batter:
- 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.
- Preheat the Oil:
- Preheat your deep fryer or a large pot of oil to 340-360°F (170-180°C). If you don’t have a kitchen thermometer, you can check the oil temperature by dropping a small piece of bread into the oil. If it sizzles and turns golden brown within 30-40 seconds, the oil is ready.
- Batter the Fish:
- Add the cod chunks to the batter, ensuring each piece is well coated.
- 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.
- Repeat:
- Continue frying the remaining fish in batches. Clear out small bits of batter from the oil between batches to avoid burning.
- Season:
- Transfer the fried fish to a serving bowl and sprinkle with the fish spice mix.
Serving:
- Serve:
- Serve the hot kibbeling with the prepared dipping sauce. Optionally, garnish with additional chopped parsley.
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. If you don’t have a thermometer, use the bread test described above.
- Serving Suggestions: Serve hot with the dipping sauce, and consider adding a side of fries or a fresh salad.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main
- Method: Deep Frying
- Cuisine: Dutch
Nutrition
- Serving Size: 150g
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg