Dutch
Lekkerbekje
A Dutch fish-stall classic: tender white fish in a lightly spiced, crisp golden batter. Serve it hot with lemon and ravigottesaus, just as you would by the harbor or at the market.
Watch it madeDeana and Phil · 9:27
Ingredients
- Cod, haddock, or whiting fillets, skinless2 fillets, about 180g each
- All-purpose flour120g, divided
- Cornstarch30g
- Baking powder1 tsp
- Fine sea salt1 tsp, divided
- White pepper1/2 tsp
- Sweet paprika1 tsp
- Garlic powder1/2 tsp
- Onion powder1/2 tsp
- Ground nutmeg or mace1 small pinch
- Cold pale lager or sparkling water180ml
- Neutral oil for deep-frying1 litre
- Lemon wedges2
- Dutch ravigottesaus or remoulade4 tbsp
Method
- Pat the fish fillets very dry with kitchen paper and check for any bones.
- Mix the paprika, white pepper, garlic powder, onion powder, nutmeg, and 1/2 tsp salt in a small bowl.
- Season the fish evenly with half of the spice mixture and let it stand for 10 minutes.
- Heat the oil in a deep pan to 180°C.
- In a bowl, whisk 100g flour, cornstarch, baking powder, the remaining 1/2 tsp salt, and the remaining spice mixture.
- Whisk in the cold lager or sparkling water until you have a smooth batter about the thickness of double cream.
- Put the remaining 20g flour on a plate and lightly dust each fish fillet, shaking off the excess.
- Dip one fillet into the batter, let the excess drip off, and carefully lower it into the hot oil.
- Fry for 4 to 5 minutes, turning once, until the batter is deep golden and crisp and the fish is cooked through.
- Drain on a wire rack or kitchen paper and repeat with the second fillet, keeping the oil close to 180°C.
- Sprinkle lightly with salt and serve immediately with lemon wedges and ravigottesaus.
Common questions
Can I substitute the fish in lekkerbekje with something other than cod, haddock, or whiting?
Yes. Use any firm white fish that fries well, such as pollock, hake, or pollack. Keep fillets similar in thickness so they cook evenly, and pat them very dry before seasoning and battering.
How long does lekkerbekje take from start to finish?
Plan on about 25 to 35 minutes total. Season the fish for 10 minutes, then fry each fillet for 4 to 5 minutes. Thin fillets cook faster, so watch for deep golden batter and opaque flesh.
What are the most common mistakes when making lekkerbekje?
The biggest mistakes are wet fish, oil that is too cool, and batter that is too thick or overmixed. Wet fish makes the batter slide off, while cool oil gives greasy, pale crust instead of crisp batter.
Can I make lekkerbekje ahead of time or store leftovers?
It is best eaten right after frying. Leftovers can be refrigerated in an airtight container for up to 2 days, but the crust softens. Reheat on a rack in a hot oven or air fryer, not the microwave.
What should I serve with lekkerbekje?
Serve with lemon wedges and ravigottesaus or remoulade, plus fries, a simple green salad, or peas. A little vinegar on the fries is traditional in the Netherlands, and the sauce helps balance the rich fried coating.