Kibbeling with Garlic Sauce
Kibbeling are traditional Dutch fried fish pieces, often served as a snack or light meal. This recipe uses firm white fish, seasoned and coated in a crispy batter, then fried to golden perfection. It's typically enjoyed with a creamy garlic sauce.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 716 kcal
Allergen information: may contain eggs, fish, gluten, milk, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 600 gcod fillet, skinless, boneless, cut into 2-3 cm pieces
- 750 mlvegetable oil, for frying
batter
- 150 gall-purpose flour
- 30 gcornstarch
- 1 tspbaking powder
- 1 tsppaprika
- 0.5 tspgarlic powder
- 0.5 tsponion powder
- 0.5 tspblack pepper, freshly ground
- 1 tspsalt
- 180 mlcold water
garlic sauce
- 120 mlmayonnaise
- 60 mlgreek yogurt, plain(optional)
- 2 clovegarlic, minced
- 1 tbsplemon juice, freshly squeezed
garnish
- 1 tbspfresh parsley, chopped(optional)
Equipment
large deep pot · thermometer · slotted spoon · paper towels · wire rack · whisk
The method
Step by step
- 1
Pat the cod fillet pieces very dry with paper towels; this helps the batter adhere better.
About 2 min
Cook’s note: Removing excess moisture is key for crispy fish.
- 2
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, and salt for the batter.
About 1 min
- 3
Gradually add the cold water to the dry ingredients, whisking until a smooth, thick batter forms. Do not overmix; a few small lumps are fine.
About 2 min
Cook’s note: Using cold water helps to create a crisper batter.
- 4
In a separate small bowl, combine the mayonnaise, greek yogurt (if using), minced garlic, and lemon juice for the garlic sauce. Stir well and set aside in the refrigerator.
About 3 min
Cook’s note: Allowing the sauce to chill lets the flavors meld.
- 5
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 6
Working in batches, dip each piece of cod into the batter, ensuring it's fully coated, then carefully lower it into the hot oil.
Cook’s note: Avoid overcrowding the pot, as this will lower the oil temperature and result in soggy fish.
- 7
Fry the fish for 3-4 minutes per batch, or until golden brown and cooked through. The fish should flake easily.
About 10 min
- 8
Remove the kibbeling with a slotted spoon and transfer them to 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 remaining batches.
- 9
Serve the kibbeling immediately with the prepared garlic sauce and a sprinkle of fresh parsley, if desired.
Per serving
Nutrition
- Calories
- 715.8kcal
- Protein
- 32.8g
- Carbs
- 39.6g
- Fat
- 47g
- Fibre
- 1.4g
- Sugar
- 1.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kibbeling and garlic sauce separately in airtight containers in the refrigerator.
Reheat kibbeling in an oven or air fryer at 180°C (350°F) until crispy; do not microwave to avoid sogginess.