Kibbeling (Deep Fried Battered Fish Pieces)
Kibbeling is a popular Dutch street food item consisting of pieces of fish that are dipped in batter, deep-fried in hot oil, and served with a dipping sauce such as garlic sauce, remoulade, ravigote, or whiskey sauce.
In the Netherlands, it is mostly consumed as a snack, but it can also be prepared for dinner, when it is recommended to pair it with French fries, a fresh salad, and a sauce of choice.
RECIPE INGREDIENTS
600gram fish, in 5 cm chuncks
150gram flour
200ml milk
50ml water or beer
2 eggs
1 teaspoon salt
1 teaspoon pepper
oil to deep frying
fish spice mix
sauce of choice
DIRECTIONS ON KIBBELING (DEEP FRIED BATTERED FISH PIECES)
Preheat the deep fryer to 170-180C.
Mix the flour with the milk, water (or beer), eggs, salt and pepper. Add the fish to the batter, stir gently.
Carefully slide the fish pieces one by one into the hot oil. Don’t overcrowd the pan, this will drop the temperature of the oil too much, causing the batter to be soggy instead of crisp.
When golden brown, scoop them out with a slotted spoon and place in a bowl with some paper kitchen towel to get rid of the excess fat.
Bake the rest of the fish. Scoop the small bits of batter that came loose from the fish out of the oil in between the batches, otherwise they will burn and stick to the new batch, which is not very tasty.
Transfer to a serving bowl, sprinkle with fish spice mix, and serve hot with a dipping sauce.
HERE ARE SOME DUTCH RECIPES TO TRY ON:
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
600gram fish, in 5 cm chuncks
150gram flour
200ml milk
50ml water or beer
2 eggs
1 teaspoon salt
1 teaspoon pepper
oil to deep frying
fish spice mix
sauce of choice
Instructions
- Preheat the deep fryer to 170-180C.
- Mix the flour with the milk, water (or beer), eggs, salt and pepper. Add the fish to the batter, stir gently.
- Carefully slide the fish pieces one by one into the hot oil. Don't overcrowd the pan, this will drop the temperature of the oil too much, causing the batter to be soggy instead of crisp.
- When golden brown, scoop them out with a slotted spoon and place in a bowl with some paper kitchen towel to get rid of the excess fat.
- Bake the rest of the fish. Scoop the small bits of batter that came loose from the fish out of the oil in between the batches, otherwise they will burn and stick to the new batch, which is not very tasty.
- Transfer to a serving bowl, sprinkle with fish spice mix, and serve hot with a dipping sauce.
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Ingredients
600gram fish, in 5 cm chuncks
150gram flour
200ml milk
50ml water or beer
2 eggs
1 teaspoon salt
1 teaspoon pepper
oil to deep frying
fish spice mix
sauce of choice
Instructions
- Preheat the deep fryer to 170-180C.
- Mix the flour with the milk, water (or beer), eggs, salt and pepper. Add the fish to the batter, stir gently.
- Carefully slide the fish pieces one by one into the hot oil. Don't overcrowd the pan, this will drop the temperature of the oil too much, causing the batter to be soggy instead of crisp.
- When golden brown, scoop them out with a slotted spoon and place in a bowl with some paper kitchen towel to get rid of the excess fat.
- Bake the rest of the fish. Scoop the small bits of batter that came loose from the fish out of the oil in between the batches, otherwise they will burn and stick to the new batch, which is not very tasty.
- Transfer to a serving bowl, sprinkle with fish spice mix, and serve hot with a dipping sauce.