Kibbeling

Name: Kibbeling
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 1 lb cod fillet, cut in chunks; 1 cup all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 1 cup cold lager or sparkling water; 4 cups vegetable oil (for frying); 1/4 cup mayonnaise; 2 cloves garlic, minced; 1 lemon lemon (for serving), cut in wedges

Bite-sized chunks of cod in a light, crisp beer batter, deep-fried and served with lemon and garlic mayonnaise. It is the classic Dutch fish snack sold from seaside and market stalls.

35 minEasyServes 4380 cal/serving

DutchAppetizerStovetopPescatarian

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Ingredients

1 lb cod fillet, cut in chunks
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup cold lager or sparkling water
4 cups vegetable oil (for frying)
1/4 cup mayonnaise
2 cloves garlic, minced
1 lemon lemon (for serving), cut in wedges

Instructions

1

Pat 1 lb cut in chunks cod fillet dry and cut it into bite-sized chunks, about 1 inch.
2

Whisk 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt in a bowl. Whisk in 1 cup cold lager or sparkling water until smooth. Let the batter rest 10 minutes.
3

Stir 1/4 cup mayonnaise and 2 cloves minced garlic together in a small bowl for the dipping sauce.
4

Heat 4 cups vegetable oil (for frying) in a deep pot to 365F.
5

Dip the cod chunks in the batter, letting the excess drip off. Fry in small batches for 3 to 4 minutes, until golden and crisp.
6

Check a piece in the thickest part with an instant-read thermometer. It should reach 145F and flake easily.
7

Drain on paper towels and serve hot with the garlic mayonnaise and 1 lemon cut in wedges lemon (for serving).

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Questions

What is Kibbeling?

Bite-sized chunks of cod in a light, crisp beer batter, deep-fried and served with lemon and garlic mayonnaise. It is the classic Dutch fish snack sold from seaside and market stalls. This reference files it under Dutch appetizer: made on the stovetop, rated easy and about 35 minutes start to finish.

How hot should the oil be for Kibbeling?

For Kibbeling, the frying oil is held at 365 F (about 185 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Why rest the batter for Kibbeling?

Step 2 reads: "Let the batter rest 10 minutes." The pause in step 2 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

What can I use instead of beer in Kibbeling?

The entry for Kibbeling calls for 1 cup cold lager or sparkling water. In its place: Stock or a non-alcoholic beer, in the same volume.

Can I use a different white fish instead of the cod in Kibbeling?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Kibbeling uses 1 lb cod fillet, cut in chunks.

Can I make Kibbeling gluten-free?

Yes. The gluten in Kibbeling is 1 cup all-purpose flour, 1 cup cold lager or sparkling water. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the beer for a certified gluten-free beer or a dry cider. Everything else proceeds as written.

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