Golden, crunchy chunks of battered cod served piping hot with creamy ravigote or garlic sauce — the king of Dutch street food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper cone or cardboard tray
Garnishes: lemon wedge, parsley
Accompaniments: ravigote sauce, garlic mayo
Instructions
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1
Pat cod chunks dry and season with salt and pepper.
-
2
Whisk flour, egg, sparkling water, and paprika into a light batter.
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3
Heat oil to 180°C (350°F).
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4
Dip cod chunks in batter, letting excess drip off. Fry in batches 4-5 min until deeply golden.
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5
Drain on paper towels. Serve hot with ravigote sauce and a lemon wedge.
Did You Know?
Kibbeling comes from the Dutch word for jaw or cheek — it was originally made from the cheek meat of cod, the cheapest offcut at the fish market.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
Garnishing
lemon wedge, parsley
Accompaniments
ravigote sauce, garlic mayo
The Story Behind Kibbeling
Born in Dutch fishing ports where fishmongers fried leftover cod trimmings and cheek meat for a cheap snack, kibbeling evolved into the most popular fish street food in the Netherlands, sold from herring carts and fish stalls everywhere.
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