Kibbeling

• Prep time: 15 mins

• Cook time: 10 mins

• Total time: 25 mins

• Servings: 4

• Country of origin: Netherlands

• Description: Battered and deep-fried chunks of white fish served warm with a creamy garlic herb or ravigotte dipping sauce.

• Presentation: Served in paper trays with a small cup of ravigotte or garlic sauce on the side.

• Ingredients:

  • 1.5 lbs cod, hake, or pollack fillets, cut into bite-sized chunks

  • 1 cup all-purpose flour

  • 1 cup milk or pale lager beer

  • 1 egg

  • 1 tbsp Dutch fish seasoning (mixture of paprika, garlic powder, onion powder, salt, and herbs)

  • Vegetable oil for deep frying

  • Ravigotte or garlic mayonnaise sauce for serving

• Step-by-step directions:

  • Whisk flour, egg, milk (or beer), and half of the fish seasoning into a batter.

  • Season white fish chunks with remaining fish seasoning.

  • Heat deep fryer oil to 350°F (175°C).

  • Dip fish chunks into batter, letting excess drip off.

  • Fry in batches for 4-5 minutes until coating is crispy and golden brown.

  • Drain on paper towels and toss with additional seasoning if desired.

• Optional variations: Use sparkling water in batter for an extra light, crispy texture.

• Cooking tips: Ensure oil maintains steady temperature so batter stays crispy without absorbing excess oil.

• Nutrition facts:

  • Calories: 390 kcal

  • Fat: 22g

  • Carbohydrates: 24g

  • Protein: 24g