Bite-sized chunks of white fish in a spiced, crisp batter, deep-fried golden and served hot from the fishmonger's stall with a tub of garlicky remoulade or ravigote.
Kibbeling is the great Dutch fish snack of the markets and harbours — chunks of cod battered and fried, served with garlicky sauce. The word once meant the cheap cod cheeks trimmed off and sold off-cut; now it is a fryer favourite.
A shattering, spice-flecked crust gives way to steaming, flaky white fish inside. Cool, tangy remoulade cuts the richness, making it dangerously easy to keep popping more.
A thin batter raised with baking powder and carbonation forms a rigid, porous crust that fries crisp in seconds, sealing the delicate fish so it steams gently and stays moist inside.
Variations
with pollock, hake or haddock, served with knoflooksaus (garlic sauce), alongside lekkerbek (whole battered fillet)
On the Palate
Where Kibbeling Dutch sits in the Dutch flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 20 min
- 110 min
Cut firm white fish such as cod or pollock into bite-sized chunks.
- 25 min
Toss the pieces with salt and let them sit briefly while you make the batter.
- 33 min
Whisk flour with baking powder, paprika, pepper, garlic powder, and a little curry powder.
- 43 min
Stir in cold sparkling water or beer to a thick, smooth coating batter.
Watch outStir in the cold fizzy liquid to a thick batter that coats a spoon and slowly drips — too thin won't crisp, too thick goes bready.
- 55 min
Heat oil in a deep pan to about 180°C.
Watch outGet the oil to frying heat — a batter drop should sizzle up fast; too cool and the coating drinks oil and turns soggy.
- 65 min
Dip each fish chunk in batter, letting excess drip off.
- 74 min
Fry in batches for three to four minutes until crisp and deep golden.
Watch outFry just three to four minutes to deep gold and crisp — the fish only needs to steam through inside; longer dries it out.
- 82 min
Drain on paper and serve hot with remoulade or ravigote sauce.
