Kibbeling
In the Netherlands, beyond the usual snack bars, you stumble upon these street stalls they call “viskraam” that dish out a variety of fried, smoked, and raw fish delights. It’s not just about the popular raw herring with chopped onions; these stalls have an array of fishy offerings like smoked mackerel, smoked eel, and the ever-famous “kibbeling” – those crispy deep-fried cod nuggets.
Speaking of kibbeling, it’s a snack where bits of cod take a dip in a batter of flour, egg and beer before taking a hot oil plunge.
Given the soaring price of cod, people are getting creative with alternatives like pollack and whiting. And when you savor your kibbeling, it’s often accompanied by garlic or remoulade sauce.
Here’s a quirky tidbit: “Kibbeling” kind of evolved from “cod cheeks.” Initially, it was all about those cut cheeks being offered as “kibbeling.” Later on, they expanded the definition to include belly pieces of hefty fish like cod and pollock.
A word of advice when whipping up your own kibbeling: steer clear of deep fryers with mesh baskets. Trust me, I learned the hard way – the battered fish stuck like glue to the basket. Next time, I’m opting for a deep skillet to make things smoother
- ½ lb cod pp,
- Canola oil or peanut oil
- 1 cup of flour
- 1 cup flour
- ½ cup beer
- 1 egg
- 2 tbsp fish seasoning
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp crushed garlic
- 1 tsp dill weed
- Prepare your fish seasonings and Remoulade sauces. If you prefer garlic sauce just combine the ingredients of the garlic sauce.
- Rinse the cod in some water. Cut the cod into bite-sized pieces. Put 1 cup of flour in a separate dish.
- Then in the second dish blend the beer, flour, and egg. Incorporate your fish seasoning mix into the batter, adjusting the amount based on your taste preferences; personally, I use 2 tbsp of the fish seasoning. Meanwhile, heat canola oil in a deep skillet to 375°F.
- Dip the cod first into the dry flour then into the batter and fry it in the oil for about 4 minutes or until it turns brown.
- An essential step is to remember to sprinkle additional fish seasoning on the kibbeling after frying the fish.
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Kibbeling
Ingredients
- 1/2 lb cod pp
- Canola oil or peanut oil
For the dry batter:
- 1 cup of flour
For the wet batter:
- 1 cup flour
- 1/2 cup beer
- 1 egg
- 2 tbsp fish seasoning
For the garlic sauce:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp crushed garlic
- 1 tsp dill weed
Instructions
- Prepare your fish seasonings and Remoulade sauces. If you prefer garlic sauce just combine the ingredients of the garlic sauce.
- Rinse the cod in some water. Cut the cod into bite-sized pieces. Put 1 cup of flour in a separate dish. then in the second dish blend the beer, flour, and egg. Incorporate your fish seasoning mix into the batter, adjusting the amount based on your taste preferences; personally, I use 4 tbsp of the fish seasoning. Meanwhile, heat canola oil in a deep skillet to 375°F. Dip the cod first into the dry flour then into the batter and fry it in the oil for about 4 minutes or until it turns brown.
- An essential step is to remember to sprinkle the fish seasoning on the kibbeling after frying the fish.
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Yum!!!!