Dutch
Kibbeling
Kibbeling is a Dutch fish-stall favorite: tender pieces of white fish coated in spiced batter and fried until crisp. Serve it hot with a creamy knoflooksaus or remoulade and a wedge of lemon.
Watch it madeOhMyFoodnessNL · 5:08
Ingredients
- Skinless cod, haddock, or pollock fillet350g
- Fine sea salt3/4 tsp
- Lemon juice1 tsp
- Plain flour100g
- Cornstarch30g
- Baking powder1 tsp
- Cold sparkling water or pale lager160ml
- Neutral frying oil1 litre
- Sweet paprika1 tsp
- Ground white pepper1/2 tsp
- Ground coriander1/2 tsp
- Mustard powder1/2 tsp
- Ground ginger1/4 tsp
- Ground nutmeg1 pinch
- Mayonnaise4 tbsp
- Greek yogurt or sour cream1 tbsp
- Garlic, finely grated1 small clove
- Fresh parsley, finely chopped1 tbsp
- Lemon wedges2
Method
- Cut the fish into 3 to 4 cm chunks and pat them very dry with kitchen paper.
- Season the fish with 1/2 tsp salt and the lemon juice, then let it stand for 10 minutes while you prepare the batter and sauce.
- Make the kibbeling spice by mixing the paprika, white pepper, coriander, mustard powder, ginger, nutmeg, and the remaining 1/4 tsp salt.
- For the sauce, stir together the mayonnaise, yogurt or sour cream, garlic, parsley, and a small pinch of the kibbeling spice, then chill until serving.
- Whisk the flour, cornstarch, baking powder, and half of the kibbeling spice in a bowl.
- Whisk in the cold sparkling water or lager until you have a thick, smooth batter that coats the back of a spoon.
- Heat the oil in a deep pan to 180°C.
- Dust the fish lightly with a spoonful of flour if it feels wet, then dip the pieces into the batter and let the excess drip off.
- Fry the fish in batches for 3 to 4 minutes, turning once, until deep golden, crisp, and cooked through.
- Drain the kibbeling on a rack or kitchen paper and sprinkle immediately with the remaining kibbeling spice.
- Serve hot with the garlic sauce and lemon wedges.
Common questions
Can I substitute the cod, haddock, or pollock with another fish for kibbeling?
Yes. Use a firm, mild white fish that won’t fall apart in batter, such as hake, cod, haddock, pollock, whiting, or pangasius. Avoid oily or very delicate fish, which can turn greasy or break during frying.
How long does kibbeling take from start to finish, and can I prep anything ahead?
Plan on about 30–40 minutes total. You can mix the spice blend and sauce ahead, and cut the fish 10 minutes before frying. Don’t batter the fish too early, or it can get wet and the coating won’t stick well.
What are the most common mistakes when frying kibbeling?
The biggest mistakes are wet fish, batter that’s too thin, and oil that’s not hot enough. Dry the fish well, keep the batter cold, and fry at about 180°C. Crowding the pan lowers the temperature and makes the coating soggy.
How should I store leftover kibbeling, and can I reheat it?
Store leftovers in the fridge in a single layer if possible, covered, for up to 2 days. Reheat in a hot oven or air fryer to crisp it up. Microwaving will make the coating soft and greasy.
What should I serve with kibbeling besides the dipping sauce?
Serve it with fries, lemon wedges, and a simple green salad or coleslaw. It also works well with pickles, tartar sauce, or remoulade. Keep sides light and acidic to balance the rich fried coating.