Entree: Netherlands – Holland / Amsterdam – Kibbeling (Battered and deep-fried pieces of white fish typically served with a creamy garlic or tartar-style dipping sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 lb (450 g) cod fillets, skinless, cut into 1 to 1.5-inch pieces
- 1 cup (130 g) all-purpose flour, plus 1/4 cup (30 g) more for dusting
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) ground white or black pepper
- 1/2 tsp (1.5 g) smoked paprika (optional)
- 1 large egg
- 1 cup (240 ml) cold beer or cold sparkling water
- 4 cups (950 ml) neutral vegetable oil for deep frying
- 1 lemon, cut into wedges
- For garlic mayonnaise (knoflooksaus):
  - 1/2 cup (120 ml) mayonnaise
  - 1 clove (3 g) garlic, finely minced or grated
  - 1 tbsp (15 ml) lemon juice
  - 1/4 tsp (1.5 g) salt
  - 1/8 tsp (0.5 g) ground black pepper
  - 1 tsp (1 g) finely chopped fresh parsley (optional)

Instructions

1. Pat the fish pieces dry with paper towels and season lightly with a pinch of salt and pepper.
2. In a bowl whisk together 1 cup (130 g) flour, baking powder, 1 tsp (5 g) salt, pepper, and smoked paprika. Beat in the egg and pour in the cold beer or sparkling water gradually until a smooth, thick batter forms. Do not overmix.
3. Heat the oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Use a thermometer to keep temperature steady.
4. Lightly dust the fish pieces with the additional 1/4 cup (30 g) flour; this helps the batter adhere.
5. Working in batches, dip fish pieces into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 3 to 4 minutes per batch until golden brown and cooked through, turning if needed.
6. Use a slotted spoon to transfer fried fish to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if necessary while frying remaining batches.
7. Meanwhile, make the garlic mayonnaise by stirring together mayonnaise, minced garlic, lemon juice, salt, pepper, and parsley. Taste and adjust seasoning.
8. Serve the kibbeling immediately with lemon wedges and garlic mayonnaise on the side.