Kibbeling (Dutch Fried Fish Nuggets)
Kibbeling are bite-sized pieces of battered and deep-fried white fish, a popular Dutch snack known for its crispy exterior and tender, flaky interior. Typically served with a dipping sauce like remoulade or tartar sauce.
🧂 Ingredients
- 700 g Cod fillets(cut into 2-inch pieces)
- 200 g All-purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
- 1 tsp Garlic powder
- 0.25 tsp Nutmeg
- 2 large Egg yolks
- 250 ml Ice-cold beer or sparkling water
- for frying Vegetable oil
👨🍳 Instructions
- 1
Pat the cod pieces dry with paper towels and cut into 2-inch pieces. In a small bowl, combine salt, pepper, paprika, garlic powder, and nutmeg for the fish spice mix. Toss the fish pieces with the spice mix to coat evenly.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, whisk the egg yolks with the ice-cold beer or sparkling water until smooth. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. The batter should be thick enough to coat the fish.
- 3
Heat about 2-3 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- 4
Dip each seasoned fish piece into the batter, ensuring it's well coated. Let any excess batter drip off.
- 5
Carefully lower the battered fish pieces into the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-5 minutes, or until golden brown and cooked through. Use a slotted spoon to remove the kibbeling from the oil and place on a wire rack set over a baking sheet or on paper towels to drain.
- 6
Repeat with the remaining fish pieces. Serve hot with your favorite dipping sauce.
💡 Pro Tips
- ✓Using ice-cold beer or sparkling water in the batter helps create a crispier coating.
- ✓Ensure the oil is at the correct temperature to avoid greasy kibbeling.
- ✓Do not overcrowd the fryer; fry in batches for best results.
- ✓Drain the fried fish on a wire rack to maintain crispiness.
🔄 Variations
- Use other white fish like haddock or pollock.
- Experiment with different spice blends for the fish seasoning.
- Serve with a variety of dipping sauces such as tartar sauce, remoulade, or a garlic sauce.