Ingredients
Fish
- 4whole whiting or cod fillets, about 180 g each, skinned
- salt
- black pepper
- juice of ½ lemon
Batter
- 200 gplain flour
- 1 tspbaking powder
- 1 tspsalt
- 1 tsppaprika
- 1egg
- 300 mlcold beer or sparkling water
To fry
- oil, for deep frying
To serve
- remoulade or ravigote sauce
- lemon wedges
- a paper tray
Directions
- Use a whole fillet rather than a piece cut to size.
- A lekkerbekje is one long fillet, tail and all, and its shape is how you tell it from kibbeling, which is the same fish cut into cubes.
- Season the fillets and squeeze lemon over them, then leave them 10 minutes and pat them completely dry.
- Dry them thoroughly. Wet fish steams inside the batter and the coating slides off in one piece.
- Whisk the flour, baking powder, salt and paprika with the egg and cold beer into a batter about the thickness of double cream.
- Use the beer or water straight from the fridge, and do not over-whisk.
- Cold liquid and a lumpy batter are both correct. The temperature difference against the hot oil is what makes it puff, and over-whisking develops gluten and gives a tough shell.
- Rest the batter 30 minutes in the fridge.
- Heat the oil to 180°C (355°F).
- Dust each fillet lightly in flour first, then dip it into the batter, letting the excess run off.
- The flour dusting is what the batter grips. Straight into batter, a smooth wet fillet sheds its coating in the fryer.
- Lower the fillet in tail first and hold it for a couple of seconds before letting go.
- Holding it briefly lets the batter set into shape, so the fillet stays straight rather than curling.
- Fry for 5 to 7 minutes, turning once, until deep golden and crisp.
- Drain on a rack rather than paper.
- Serve immediately in a paper tray with remoulade and a lemon wedge, eaten standing at the stall.
- Dutch fish stalls sell it alongside kibbeling, raw herring and fried plaice, and the distinction between the whole fillet and the cubes is worth knowing before you order.
Technique
- Kibbeling is the same batter on cubes of fish and is usually cheaper.
- Whiting is traditional; cod and pollock are both common now.
- It does not keep and is eaten within minutes.
Substitutions
- Sparkling water in place of beer.
- Any firm white fish fillet.
Variations
- Kibbeling, cut into cubes.
- With curry sauce or garlic sauce instead of remoulade.
- Served in a broodje as a sandwich.
History
Sold from Dutch viskraam stalls alongside herring and kibbeling, eaten with remoulade.
Frequently asked questions
What is Lekkerbekje?
Lekkerbekje is a street food from Netherlands: whole battered whiting or cod fillet fried at a fish stall. Sold from Dutch viskraam stalls alongside herring and kibbeling, eaten with remoulade.
How long does Lekkerbekje take to make?
Lekkerbekje takes 20 min plus 30 min resting of preparation and 15 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Lekkerbekje?
Yes, within limits. Sparkling water in place of beer. Any firm white fish fillet.
What is the most important thing to get right in Lekkerbekje?
Use the beer or water straight from the fridge, and do not over-whisk.
