It’s probably the most commonly eaten fish snack in the Netherlands… Kibbeling. In the past, instead of throwing away old fish, people would use this fish to make kibbeling. It was very tasty when topped with plenty of seasoning. Today the highest quality is made with fresh cod. I will serve the Kibbeling with a “Remoulade sauce”.
Ingredients
| 2 people |
| Kibbeling |
| – 500 grams of cod filet |
| – 130 grams of wheat flour |
| – 100 ml of soda water |
| – 1 egg yolk |
| – 0,5 teaspoon of salt |
| Seasoning |
| – 1 tablespoon of paprika powder |
| – 1 teaspoon of garlic powder |
| – 1 teaspoon of cayenne pepper |
| – 1 teaspoon of black pepper |
| – 2 teaspoons of salt |
| Remoulade sauce |
| – 5 tablespoons of mayonaise |
| – 1 hand of fresh parsley |
| – 10 grams of fresh chives |
| – 1 small onion |
| – 1 teaspoon of mustard |
| – 3 pickles |
| – 1 teaspoon of black pepper |
| – 2 tablespoons of capers or marinated Sansho pepper |
Preparation
Seasoning
- 1) We start by preparing the seasoning first. Use a bowl and add all the above written ingredients from the “Seasoning” section to it. Stir these together and set aside for later use.
Remoulade sauce
- 2) Add 5 tablespoons of mayonaise and one teaspoon of mustard to a bowl. Then add 1 teaspoon of black pepper and stir these until all is combined.
- 3) Chop the parsley, chives and capers finely, then stir these through the other ingredients in the bowl. Cut the onion and pickles into small pieces and add them to the rest of the sauce. After another stir, the sauce is completed. Place this in the fridge for later use.
Kibbeling
- 4) Start by cutting the cod fish filet into chunks of 5 cm by 5 cm.
- 5) Make the batter by adding 130 grams of wheat flour to a big bowl. Use a sifter for the flour to reduce the chances of clumps. Now add 1 egg yolk and half a teaspoon of salt and stir these through the flour. Then add the first 50 ml of soda water and stir again. Once the batter is thickened slowly add the rest of the soda water while stiring. The batter should be slightly thin. Add more flour if needed.
- 6) It’s time to fry the Kibbeling. Heat up the oil in a frying pan to 180 degrees celsius. In the meantime, dip the cod fish chunks through the batter. Before frying remove excess batter.
- 7) Fry them between 4 to 5 minutes until they turn golden brown and when they float on the surface. Take them out and place the Kibbeling on kitchen paper. Then sprinkle a good amount of season on each side.
If you want them crispy you should first fry them for about 2 minutes until a bit yellow and a little crispy. Let these rest for a bit and then re-fry again until they get golden brown and crispy.
Congratulations you’re done!
Serve the Kibbeling warm with remoulade sauce next to it. It goes very well together with cripsy fries and a fresh salad.
Video
