History of Kibbeling
Kibbeling is a traditional Dutch dish consisting of bite-sized pieces of battered and fried fish. It is believed to have originated in the 17th century, when Dutch fishermen would use leftover fish scraps to make a quick and easy meal. Kibbeling was originally made with cod, but today it is commonly made with other types of white fish, such as haddock, whiting, or pollock.
Preparation of Kibbeling
Ingredients:
- 1 pound white fish fillets, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1 cup milk
- Vegetable oil for frying
Instructions:
- In a large bowl, combine the flour, baking powder, salt, and pepper.
- In a separate bowl, whisk together the egg and milk.
- Dip the fish pieces into the flour mixture, then into the egg mixture, and then back into the flour mixture.
- Heat the vegetable oil in a large skillet or deep fryer to 375 degrees F.
- Fry the fish pieces for 3-4 minutes, or until golden brown and cooked through.
- Drain the fish pieces on paper towels and serve immediately with your favorite dipping sauce.
Serving Suggestions
Kibbeling is typically served with a dipping sauce, such as tartar sauce, mayonnaise, or remoulade. It can also be served with lemon wedges or malt vinegar. Kibbeling is a popular street food in the Netherlands, and it is often served with fries or bread.
Variations
There are many different variations of kibbeling. Some recipes call for using beer in the batter, while others add herbs or spices. Kibbeling can also be made with different types of fish, such as salmon, tuna, or shrimp.
