🇳🇱 How to Make Kibbeling

Craving Kibbeling? On FoodNeverComes the food never actually comes — so here's how to make real Kibbeling at home, in about 40 min, with stuff you probably already have.

🛒 Ingredients

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• 600g firm white fish (cod or pollock), cut into 4cm chunks
• for the batter: 200g flour, 1 tsp baking powder, ½ tsp salt, 300ml cold sparkling water
• 1 tsp curry powder or paprika
• oil for deep frying
• for the sauce: 4 tbsp mayonnaise, 1 tbsp finely chopped gherkin, 1 tsp mustard, 1 tsp lemon juice

👩‍🍳 Method

1. Pat the fish very dry and salt it lightly 10 min ahead, then blot again.
2. Whisk the batter only just before frying and keep it cold and lumpy. Sparkling water and undermixing are what make it light; a smooth rested batter fries heavy.
3. Heat the oil to 180°C. Below that the batter absorbs oil instead of setting.
4. Dip each chunk, let the excess run off, and lower it in. Fry in small batches — crowding drops the oil temperature and everything goes pale.
5. Fry 3–4 min until golden and crisp, then drain on a rack, never on paper, or the underside steams soft.
6. Stir the sauce together and serve alongside. Kibbeling was originally the offcuts from filleting cod, sold cheap at the fish stall; it is now often better fish than that.