Kibbeling
Kibbeling originally emerged as a fisherman's dish in northern Netherlands, a practical way to use cod pieces too small or irregular to be sold as whole fillets, cut into small cubes and quickly fried. The name derives from "kibbelen," a dialect word meaning to quarrel or to chop finely, referring to the technique of cutting the fish into uneven pieces. Over the last few decades, kibbeling has gone from being a local fishmonger's snack to a national phenomenon, now sold at fish stalls throughout the country, often alongside raw herring and fries. The garlic sauce that accompanies it, though it seems traditional, is actually a relatively recent addition from the 1990s, which contributed decisively to transforming kibbeling from a simple coastal snack into an emblematic Dutch dish.
Cod in bite-size pieces
Fresh cod fillets, cut into small pieces, easy to eat with a toothpick.
Beer batter
The fish pieces are coated in a fluffy, beer-aerated batter that stays crisp.
Garlic sauce
Served with a creamy, flavorful garlic remoulade sauce, specific to Dutch fish snacks.
With lemon wedges
Sprinkled with fresh lemon juice right before serving, for freshness.
Ingredients 4 servings
- 600g cod fillet, cut into 3cm cubes
- 150g flour
- 1 tsp baking powder
- 1/2 tsp salt
- 200ml cold lager beer
- Oil for frying
- 1 lemon, sliced
- 150ml mayonnaise
- 2 garlic cloves, crushed
- 1 tbsp chopped parsley
- 1 tsp lemon juice
- Salt and pepper to taste
How to make it
- 1PREPARE THE FISH: Cut the cod fillet into roughly 3cm cubes, pat them dry with a paper towel.
- 2MAKE THE BATTER: Mix the flour, baking powder and salt in a bowl, gradually add the cold beer, stirring, until you get a smooth batter with the consistency of thick cream.
- 3PREPARE THE SAUCE: Mix the mayonnaise with the crushed garlic, chopped parsley, lemon juice, salt and pepper in a small bowl; refrigerate until serving.
- 4HEAT THE OIL: Heat the frying oil to 180°C in a deep pot.
- 5DIP THE FISH: Dip each cod piece into the batter, draining off the excess.
- 6FRY: Fry the pieces in small batches, 3-4 minutes, until golden and crisp, turning once.
- 7DRAIN: Remove the fried pieces onto paper towels, salt immediately while hot.
- 8SERVE: Serve immediately, with lemon wedges and the garlic sauce on the side, for dipping.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
