kelolalaut.com - Kibbeling is a Dutch dish consisting of bite-sized pieces of battered and fried white fish, typically served with a dipping sauce like remoulade or tartar sauce. It's a popular snack in the Netherlands and is known for its crispy exterior and tender, flaky interior. Here's a basic kibbeling recipe for you:

Ingredients:
For the kibbeling:

• 500g white fish fillets (such as cod, haddock, or pollock), cut into bite-sized pieces
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cold sparkling water or beer (adjust quantity as needed)
• Vegetable oil, for frying

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For the dipping sauce (remoulade):

• 1/2 cup mayonnaise
• 2 tablespoons capers, chopped
• 2 tablespoons gherkins or pickles, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh lemon juice
• Salt and pepper, to taste

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Instructions:

1. In a bowl, combine all the remoulade ingredients – mayonnaise, capers, gherkins, Dijon mustard, parsley, lemon juice, salt, and pepper. Mix well and refrigerate while you prepare the kibbeling.
2. In a mixing bowl, combine the flour, baking powder, salt, and black pepper. Gradually add the cold sparkling water or beer while whisking until you achieve a smooth batter with a consistency similar to pancake batter. The batter should be thick enough to coat the back of a spoon.
3. Heat vegetable oil in a deep-frying pan or pot to around 350°F (175°C). You'll want enough oil to submerge the kibbeling pieces. While the oil heats, you can start battering the fish.
4. Dip the fish pieces into the batter, ensuring they are evenly coated. Allow any excess batter to drip off before carefully placing them into the hot oil. Fry the kibbeling in batches to avoid overcrowding the pan, which could lower the oil temperature and make the kibbeling greasy.
5. Fry the fish pieces for about 3-4 minutes, or until they turn golden brown and crispy. Use a slotted spoon to remove the kibbeling from the oil and place them on a plate lined with paper towels to drain any excess oil.
6. Serve the freshly fried kibbeling with the prepared remoulade sauce. It's best enjoyed while still hot and crispy!

Remember that frying can be dangerous, so exercise caution and follow proper safety procedures when working with hot oil. Enjoy your homemade kibbeling!

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