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Kibbeling: photo of the dish
Illustrative photo: Superbass — CC BY-SA 4.0, Wikimedia Commons
Fish & seafood

Kibbeling

Dutch snack of pieces of white fish, cod or pollock, coated in a light batter and deep-fried. It is eaten hot, from a paper cone, at markets and fairs, often with a garlic or mayonnaise sauce.

  • 30 min
  • 4 servings
  • Medium
  • Pricier

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Ingredients

Ingredients

Sauce à l'ail

Spices & seasoning

Optional extras

On the side

Nutrition facts

573 kcal per serving

Protein
33.6 g
Carbohydrates
23.5 g
of which sugars
1.2 g
Fat
36.8 g
Fiber
1.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the fish into pieces about 3 cm and pat them dry with kitchen paper.
  2. Mix the flour, baking powder, paprika, salt, pepper and turmeric in a bowl.
  3. Add the egg then the cold beer while whisking until you have a smooth batter, a little thicker than pancake batter.
  4. Heat the oil to 180 °C in a deep pan. Dip the fish pieces in the batter, then drop them in in small batches.
  5. Fry for 3 to 4 minutes until the batter is golden and crisp. Drain on kitchen paper.
  6. Mix the mayonnaise with the crushed garlic and lemon juice, then serve with the hot pieces.

Variations and tips

Version without deep frying. Brush the battered fish pieces with a little oil and bake at 220 °C for 15 minutes, turning halfway through.

For children. Replace the paprika with just a pinch of salt and serve with homemade chips.

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Original Ecomely recipe.