Dutch Kibbeling with Remoulade Sauce

Name: Dutch Kibbeling with Remoulade Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Firm white fish (cod); All-purpose flour; Baking powder; Salt; Black pepper; Paprika; Turmeric; Sparkling water; Oil; Mayonnaise; Dijon mustard; Capers, chopped; Pickles, finely chopped; Lemon juice; Salt and pepper

Crispy Battered Fish Bites

Dutch kibbeling is a popular street food made from crispy, battered fish pieces, often served with a tangy remoulade sauce. This dish is perfect as an appetizer or snack.

1 h 10 min
4
Intermediate

Ingredients

For the Kibbeling

Firm white fish (cod)

1 lb (450 g), cut into bite-sized pieces

All-purpose flour

1 cup (120 g)

Baking powder

1 tsp

Salt

1 tsp

Black pepper

1/2 tsp

Paprika

1/2 tsp

Turmeric

1/4 tsp

Sparkling water

1 cup (240 ml), cold

Oil

for frying

For the Remoulade Sauce

Mayonnaise

1/2 cup

Dijon mustard

1 tbsp

Capers, chopped

1 tbsp

Pickles, finely chopped

1 tbsp

Lemon juice

1 tsp

Salt and pepper

to taste

Preparation

Marinating the Fish

Season Fish

Season the fish pieces with a little salt and pepper.

Use fresh, firm white fish like cod or haddock for the best texture.

Rest Fish

Let the fish sit for about 15 minutes while you prepare the batter.

Preparing the Batter

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, pepper, paprika, and turmeric.

Add Water

Gradually add the cold sparkling water, whisking until you have a smooth batter.

Add a little extra sparkling water if the batter feels too thick.

Rest Batter

Let the batter rest for 5 minutes.

Cooking Process

Battering the Fish

Dip each fish piece into the batter, making sure it's fully coated.

Frying the Fish

In a deep pan or fryer, heat oil to 350°F (175°C). Fry the fish pieces a few at a time until golden brown and crispy.

Ensure your oil is at the right temperature before frying to achieve a crunchy coating.

Draining the Fish

Remove and place on paper towels to drain excess oil.

Plating & Serving