Description
Crispy fried cod, a Dutch street food favorite! Serve hot with a tangy dipping sauce for a fun, flavorful meal.
Ingredients
Units
Scale
- 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
Instructions
- Preparing the Fish Spice Mix:
- 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:
- 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:
- 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 your deep fryer or a large pot of oil to 340-360°F (170-180°C).
- Add the cod chunks to the batter, ensuring each piece is well coated.
- 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.
- Continue frying the remaining fish in batches. Clear out small bits of batter from the oil between batches to avoid burning.
- Transfer the fried fish to a serving bowl and sprinkle with the fish spice mix.
- Serving:
- 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