Special occasion
Make Dutch kibbeling at home
Crisp batter, tender fish — adults handle the hot oil
- Time
- 40 min
- Difficulty
- Intermediate
- Cuisine
- Dutch
- Serves
- 4 people
From behind the fish counter
Homemade kibbeling starts with raw fish fillet and cold batter. Pat the fish dry and fry in small batches to keep the coating crisp. An adult should do the frying; children can help with the batter at a safe distance.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Cut the fish into pieces about 4 cm wide and pat dry. Keep refrigerated until needed.
- 2
Mix 150 g flour with baking powder, paprika, salt and pepper. Whisk in the cold sparkling water to make a smooth, thick but pourable batter.
- 3
Heat the oil to 175°C, checking with a frying thermometer. Never fill an ordinary deep saucepan more than one-third full with oil.
- 4
Lightly dust the fish with the extra flour and dip the pieces in the batter.
- 5
Fry in small batches for about 4–5 minutes until golden and cooked through. Let the oil return to temperature between batches.
- 6
Drain on kitchen paper and serve immediately, with lemon and sauce if desired.
Intermediate Manageable with care and a little patience.
From Schaap’s Vishandel
- 800 g raw boneless pollack fillet — ask about options beforehand
From the supermarket
- 150 g flour + 2 tbsp extra for dusting the fish
- 1 tsp baking powder
- 200 ml cold sparkling water
- 1 tsp paprika
- ½ tsp salt and pepper to taste
- Frying oil: follow your fryer’s instructions, or use a 5 cm layer in a deep saucepan
- Lemon and ravigote sauce (optional)