Kibbeling

Ingredients

Fish

• 700 gcod or another firm white fish, in 4 cm chunks
• 1 tspsalt
• juice of half a lemon

Batter

• 200 gplain flour
• 1 tspbaking powder
• 1 tspsalt
• 1 tsppaprika
• ½ tspcurry powder
• 1 tspgarlic powder
• about 250 ml cold sparkling water or light beer

To fry

• oil, for deep frying

Ravigote sauce

• 200 gmayonnaise
• 2 tbspchopped gherkins
• 1 tbspcapers, chopped
• 1 tbspchopped parsley and chives
• 1 tspmustard
• 1 tbsplemon juice

Or garlic sauce

• 200 gmayonnaise
• 4 clovesgarlic, crushed
• 1 tbsplemon juice
• salt

To serve

• hot, in a paper tray, from a fish stall

Directions

1. Use a firm white fish that holds together, and cod, pollock or haddock are all standard. Cut it into chunks of about four centimetres, which is large enough to stay juicy and small enough to eat with a pick. Pat the pieces completely dry and season them with salt and lemon.
2. Use ice-cold sparkling water or a light beer. The bubbles lift the batter and cold liquid slows gluten development, which together give a light crisp coating rather than a heavy bready one.
3. Whisk it in quickly and stop while the batter is still slightly lumpy. Do not beat it smooth, since overworking develops gluten and gives a tough coating.
4. Use it immediately, since the bubbles go flat within a few minutes. Keep the bowl over ice if you are frying in several batches. Now dust the fish pieces in a little dry flour before dipping them.
5. Heat the oil to 180°C and check it with a thermometer if you can. Too cool and the batter absorbs oil and goes greasy, too hot and it colours before the fish inside is cooked.
6. Dip each piece in the batter, let the excess run off, and lower it gently into the oil. Lower it in away from yourself rather than dropping it, both for safety and to stop it sticking to the bottom. Fry four or five pieces at a time and no more. Fry for three to four minutes until deep golden and crisp.
7. Lift them out and drain them on a rack rather than on paper. A rack keeps air moving underneath, where paper traps steam and softens the base immediately. Salt them while they are still hot, since salt adheres to hot fat and slides off cold batter.

Technique

• The name originally meant cod cheeks and offcuts.
• Lekkerbek is the same batter on a whole fillet.
• The batter carries paprika and curry powder, which is distinctively Dutch.

Substitutions

• Pollock or haddock in place of cod.
• Light beer in place of sparkling water.

Variations

• Lekkerbek, made with a whole fillet.
• Served with garlic sauce rather than ravigote.
• With a heavier curry seasoning in the batter.

Frequently asked questions

What is Kibbeling?

Kibbeling is a street food from Netherlands: battered fried cod nuggets with garlic-remoulade sauce.

How long does Kibbeling take to make?

Kibbeling takes 20 min of preparation and 15 min of cooking. The recipe makes 4 servings. It is rated easy to make.

What can I substitute in Kibbeling?

Yes, within limits. Pollock or haddock in place of cod. Light beer in place of sparkling water.

What is the most important thing to get right in Kibbeling?

Use ice-cold sparkling water or a light beer. The bubbles lift the batter and cold liquid slows gluten development, which together give a light crisp coating rather than a heavy bready one.