Dutch Kibbeling (Fried Battered Cod Bites)

About This Recipe

Dutch Kibbeling is a real, traditional Dutch dish, known as Fried Battered Cod Bites. Crisp, beer-battered bite-sized pieces of white fish, a classic Dutch market-stall snack served with garlic-herb sauce.\n\nKibbeling originated as a way for Dutch fishmongers to use the cheeks and off-cuts of cod, and it has since grown into one of the country's most popular seafood snacks, sold from stalls at markets and along the coast.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 600 gcod fillet(cut into bite-sized chunks)
• 150 gall-purpose flour
• 1 tspbaking powder
• 0.5 tspfine sea salt
• 200 mlcold beer or sparkling water
• 1 Lneutral oil(for frying)
• 150 mlmayonnaise(for sauce)
• 1 tbspchopped fresh parsley(for sauce)
• 1garlic clove(minced, for sauce)
• 1 tsplemon juice(for sauce)

Instructions

1. 1

   Make the sauce

   Whisk together mayonnaise, parsley, garlic and lemon juice; refrigerate until serving.

2. 2

   Make the batter

   Whisk flour, baking powder and salt, then whisk in cold beer until a smooth, slightly thick batter forms.

3. 3

   Dry the fish

   Pat the cod chunks very dry with paper towels.

4. 4

   Heat the oil

   Heat oil to 180°C (350°F) in a deep pot.

5. 5

   Fry

   Dip each piece of fish into the batter, letting excess drip off, then fry in batches for 3 to 4 minutes until golden and crisp, and the fish is cooked through.

6. 6

   Serve

   Drain briefly on paper towels and serve immediately, hot, with the garlic-herb sauce for dipping.

Variations

• •

  Use haddock or another firm white fish if cod isn't available.

• •

  A spicier sauce adds a touch of sriracha or chili to the mayonnaise base.

• •

  Serve with a squeeze of fresh lemon in addition to the sauce for extra brightness.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions