Kibbeling

Name: Kibbeling
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 800 g Skinless cod or pollock, cut into 4 cm chunks; 200 g Plain flour; 50 g Cornflour; 300 ml Cold sparkling water; 1 tsp Baking powder; 2 tsp Paprika; 1 tsp Ground coriander; 1 tsp Curry powder; 2 tsp Salt; 1.5 L Oil for deep frying; 200 g Mayonnaise for the sauce; 3 cloves Garlic, crushed; 2 tbsp Lemon juice

Chunks of white fish in a seasoned batter, fried gold and served in a paper cone with garlic sauce — the Dutch market stall's answer to fish and chips.

来源

食谱提供 Dutch snack counters · 🏺 传统 · The café tray and the seaside stall — bitterballen with mustard, a paper cone of fried fish, and a herring held by the tail.

Dutch · fish stall — An ownerless traditional dish, so no cook is credited. The cited article confirms the battered chunks of fish, the seasoning mix, the deep frying and the sauce served with it. Quantities, the double-drying step and the sparkling-water substitution are this book's own.

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清真鱼素无坚果

步骤

Pat the fish very dry and toss it with 1 tsp of the salt. Leave it 10 minutes, then pat it dry again.
💡 Wet fish and hot oil is how batter slides off. Dry it twice — this step does more than any other.
Mix the mayonnaise, garlic and lemon juice for the sauce and put it in the fridge.
Whisk the flour, cornflour, baking powder, paprika, coriander, curry powder and the rest of the salt with the sparkling water. Stop while it is still lumpy.
💡 Lumpy is correct. Whisk it smooth and you develop gluten, and the coating goes hard instead of crisp.
Heat the oil to 180°C. Dip each chunk in the batter, let the excess run off and lower it in away from you.
Fry 8 pieces at a time for 4 minutes, until the batter is set gold and rattles when you shake the basket.
Drain on a rack, salt them the moment they come out, and serve in paper cones with the garlic sauce.

💡 小贴士

Kibbeling was originally the cheek and offcut meat left after filleting — the stall version now uses proper chunks, but the name stuck.
A rack, never kitchen paper. Paper traps steam under the fish and the bottom goes soft in a minute.
Ravigote or a plain garlic mayonnaise are the two standard sauces. Tartare is a British import and every Dutch stallholder knows it.