Entree: Netherlands – North Sea Coast – Kibbeling (Battered and deep-fried bite-sized pieces of white fish served with a creamy garlic or tartar-style sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 1.5 lb (680 g) cod fillets, trimmed and cut into 1 to 1.5 in (2.5–4 cm) bite-sized pieces
- 1 cup (125 g) all-purpose flour, plus 1/4 cup (30 g) for dusting
- 1/4 cup (30 g) fine cornmeal
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) sweet paprika
- 1/2 tsp (1.5 g) garlic powder
- 1 cup (240 ml) cold sparkling water or cold beer
- 1 large egg
- 2 qt (1.9 L) vegetable oil for deep-frying
- Lemon wedges for serving

Garlic-Mayo Dipping Sauce:
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) lemon juice
- 2 cloves (approx. 10 g) garlic, finely minced
- 1 tbsp (15 g) finely chopped fresh parsley
- 1/4 tsp (1.5 g) salt
- Freshly ground black pepper to taste

Instructions

1. Pat the fish pieces dry with paper towels and lightly dust with 1/4 cup (30 g) flour to help the batter adhere.
2. In a bowl whisk together 1 cup (125 g) flour, cornmeal, baking powder, salt, pepper, paprika, and garlic powder.
3. Whisk in the egg and cold sparkling water or beer until the batter is smooth and thick enough to coat a spoon; keep cold in the fridge while you heat oil.
4. Heat the oil in a deep pot or fryer to 350°F (175°C). Line a tray with paper towels for draining.
5. Working in batches, dip the floured fish pieces into the batter to fully coat, then carefully lower into the hot oil. Fry until golden brown and cooked through, about 3–4 minutes per batch depending on piece size.
6. Remove with a slotted spoon and drain on the paper-towel–lined tray; keep warm in a low oven (200°F / 95°C) if needed while you finish frying.
7. Meanwhile, make the garlic-mayo sauce: stir together mayonnaise, lemon juice, minced garlic, parsley, salt, and pepper until smooth. Adjust seasoning to taste.
8. Serve the kibbeling hot with lemon wedges and the garlic-mayo sauce for dipping.