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 porcje
Cuisine: dutch
Ingredients: 600 g cod fillet skinless, boneless, cut into 3cm pieces; 100 g all-purpose flour; 50 g cornstarch; 1 łyżeczka baking powder; 1 łyżeczka paprika; 0,5 łyżeczka garlic powder; 0,25 łyżeczka white pepper; 0,75 łyżeczka salt; 150 ml cold water; 1000 ml vegetable oil for frying; 4 szt. lemon wedge (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 30 min
Porcje: 4
Trudność: Średni
Na porcję: 534 kcal

Informacja o alergenach: może zawierać ryby i gluten. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

600 gcod fillet, skinless, boneless, cut into 3cm pieces
1000 mlvegetable oil, for frying

batter

100 gall-purpose flour
50 gcornstarch
1 łyżeczkabaking powder
1 łyżeczkapaprika
0,5 łyżeczkagarlic powder
0,25 łyżeczkawhite pepper
0,75 łyżeczkasalt
150 mlcold water

garnish

4 szt.lemon wedge(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Pat the cod fillet pieces dry with paper towels.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
3
Gradually add the cold water to the dry ingredients, whisking until a smooth, thick batter forms.
Około 2 min
Wskazówka kucharza: 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).
Około 5 min
Wskazówka kucharza: 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.
Około 3 min
6
Carefully place a few battered fish pieces into the hot oil, being careful not to overcrowd the pot.
Około 1 min
Wskazówka kucharza: 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.
Około 6 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: Keep warm in a low oven while frying the remaining batches.
9
Serve immediately with lemon wedges.
Wskazówka kucharza: A side of garlic sauce or tartar sauce is a classic accompaniment.

Na porcję

Wartości odżywcze

75%Ocena

Kalorie: 534,2kcal
Białko: 29,8g
Węglowodany: 32,4g
Tłuszcz: 31,4g
Błonnik: 1,3g
Cukry: 0,3g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover kibbeling in an airtight container in the refrigerator.

Odgrzewanie

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