Kibbeling Dutch
“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.”
Where it comes from
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.
On the plate
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.
How it works
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
Ingredients
Serves 4
How it's made
8 steps · Show ↓15 min active
How it's made
8 steps · Show ↓- 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.
- 55 min
Heat oil in a deep pan to about 180°C.
- 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.
- 82 min
Drain on paper and serve hot with remoulade or ravigote sauce.
