Kibbeling in Voorschoten: make it a meal

Choosing a sauce for kibbeling

We serve kibbeling with your choice of ravigote, garlic or cocktail sauce. If you prefer to dip, ask for the sauce on the side.

Kibbeling and lekkerbek are different forms of fried fish. We make our kibbeling with small pieces of pollack; our lekkerbek is a fried hake fillet in batter. Choose according to your preference and how you want to eat it. Read our explanation of the difference if you are unsure.

Three ways to serve kibbeling

For a quick lunch, serve kibbeling with bread, cucumber and sauce on the side. No second hot dish is needed. This also works if everyone wants a different-sized portion.

For dinner, make a salad or coleslaw at home first and boil or roast the potatoes. Pick up the kibbeling close to mealtime. That way, you are not preparing the sides while the fried fish waits.

For a lighter meal, combine fish with plenty of vegetables and a modest side dish. Try the salad from our kibbeling and ravigote sauce recipe. The article photo is meal inspiration, not a fixed portion or compulsory combination supplied at the stall.

Plan your visit around mealtime

The coating is crispest when fried fish is eaten soon after purchase. If you still have lots of shopping to do, plan your order of errands accordingly. Prefer to cook at your own pace? A fresh fillet for the pan or oven may suit you better than ready-fried fish.

Our Friday hours run until 17:30, so you can also visit later in the afternoon. On other days, see our Leiden shop and other sales locations on the locations page.