Main Course

Kibbeling (Dutch Fried Fish Bites)

Name: Kibbeling (Dutch Fried Fish Bites)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: dutch
Ingredients: 600 g cod fillet skinless, boneless, cut into 3cm pieces; 100 g all-purpose flour; 50 g cornstarch; 1 tsp baking powder; 1 tsp paprika; 0.5 tsp garlic powder; 0.25 tsp white pepper; 0.75 tsp salt; 150 ml cold water; 1,000 ml vegetable oil for frying; 4 pcs lemon wedge (optional)

Kibbeling are popular Dutch fried fish bites, traditionally made from cod or other white fish. These crispy pieces are seasoned and served hot, often with a creamy garlic sauce or tartar sauce. This recipe offers a delightful taste of Dutch street food.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Medium
Per serving: 534 kcal

Allergen information: may contain fish and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gcod fillet, skinless, boneless, cut into 3cm pieces
1,000 mlvegetable oil, for frying

batter

100 gall-purpose flour
50 gcornstarch
1 tspbaking powder
1 tsppaprika
0.5 tspgarlic powder
0.25 tspwhite pepper
0.75 tspsalt
150 mlcold water

garnish

4 pcslemon wedge(optional)

Equipment

slotted spoon · deep pot · paper towels · large bowl · wire rack · whisk · kitchen thermometer

The method

Step by step

1
Pat the cod fillet pieces dry with paper towels.
About 2 min
Cook’s note: Removing excess moisture helps the batter adhere better.
2
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, white pepper, and salt.
About 1 min
3
Gradually add the cold water to the dry ingredients, whisking until a smooth, thick batter forms.
About 2 min
Cook’s note: Do not overmix; a few small lumps are fine.
4
Heat the vegetable oil in a large deep pot or Dutch oven to 175°C (350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure accurate oil temperature for best results.
5
Dip each piece of cod into the batter, ensuring it is fully coated, and let any excess drip off.
About 3 min
6
Carefully place a few battered fish pieces into the hot oil, being careful not to overcrowd the pot.
About 1 min
Cook’s note: Frying in batches prevents the oil temperature from dropping too much.
7
Fry for 2-3 minutes per batch, turning occasionally, until golden brown and cooked through.
About 6 min
Cook’s note: The fish should flake easily when done.
8
Remove the kibbeling with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Keep warm in a low oven while frying the remaining batches.
9
Serve immediately with lemon wedges.
Cook’s note: A side of garlic sauce or tartar sauce is a classic accompaniment.

Per serving

Nutrition

75%Score

Calories: 534.2kcal
Protein: 29.8g
Carbs: 32.4g
Fat: 31.4g
Fibre: 1.3g
Sugar: 0.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kibbeling in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer at 180°C (350°F) until crispy and heated through.