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5.0 from 3 votes

Kibbeling

Kibbeling is a Dutch dish prepared with pieces of cod or other white fish, sprinkled with spices, then breaded and deep-fried.

Prep Time
45 mins
Cook Time
45 mins
Rest Time
1 hr 5 mins
Total Time
50 mins
Servings: 4 people
Course: Main Course , Snacks
Cuisine: Dutch

Ingredients

For the kibbeling
  • 2 lb cod fillet (or other white fish)
  • 3 cups flour
  • 2 eggs
  • 1 cup milk
  • 1 cup lager beer
  • 2 tablespoons coarse salt
  • vegetable oil (for frying)
For the spice blend
  • 2 teaspoons celery salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • 1 tablespoon ground bay leaf
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground paprika
  • ¼ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ¼ teaspoon grated nutmeg
For the sauce
  • ½ cup mayonnaise
  • ½ cup Aioli
  • 1 tablespoon lemon juice
  • chopped chives (or parsley)
Equipment
  • Stand mixer
  • Deep fryer
  • Slotted spoon

Instructions

    Cup of Yum
  1. Place the fish fillets in a bowl and sprinkle with coarse salt.
  2. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Rinse the fish fillets thoroughly and pat dry them well with paper towels.
  4. Cut the fillets into small pieces.
  5. Mix all the spices and season all the pieces of fish with this spice blend. Mix well by hand.
  6. Reserve in the refrigerator for 15 minutes.
  7. In the bowl of a stand mixer, prepare a batter.
  8. First mix the eggs, milk and beer, then gradually add the flour, mixing well with the flat beater until the preparation is smooth and lump-free.
  9. The texture should be such that it sticks well to the pieces of fish. It should be semi-liquid, a little thicker than a crepe batter. If the batter seems too thick, add a little more milk or beer. If, on the contrary, it seems too runny, add a little flour.
  10. Reserve the batter for 20 minutes in the refrigerator.
  11. Heat a large volume of oil to 350 F (175°C) in a fryer or deep pan.
  12. Drip the pieces of fish in the batter, remove the excess and immerse them in hot oil.
  13. Fry for 3 to 4 minutes or until golden brown.
  14. Remove the fish pieces from the oil using a slotted spoon and allow to drain on paper towels.
  15. Mix all the necessary ingredients for the sauce and taste the fish hot, accompanied by the sauce.