Crispy Dutch Kibbeling with Homemade Tartar Sauce

Ingredients

• 500g (1.1 lb) fresh cod or haddock fillets, cut into bite-sized pieces 500g (1.1 lb) fresh cod or haddock fillets, cut into bite-sized pieces
• 150g (1 cup) all-purpose flour 150g (1 cup) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 250ml (1 cup) cold sparkling water 250ml (1 cup) cold sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• For the tartar sauce: For the tartar sauce:
• 150g (1/2 cup) mayonnaise 150g (1/2 cup) mayonnaise
• 2 tablespoons chopped pickles 2 tablespoons chopped pickles
• 1 tablespoon capers, drained and chopped 1 tablespoon capers, drained and chopped
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, paprika, garlic powder, salt, and black pepper.
2. 2.
   Gradually pour in the sparkling water while whisking, until a smooth batter forms. Let the batter rest for 10 minutes.
3. 3.
   In a deep pan or Dutch oven, heat vegetable oil to 180°C (350°F).
4. 4.
   Dip each piece of fish into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the kibbeling in batches for about 4-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. 5.
   In a small bowl, combine all the tartar sauce ingredients and mix well. Season with salt and pepper to taste.
6. 6.
   Serve the crispy kibbeling hot with the homemade tartar sauce on the side.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. Pat them dry with a paper towel before cutting into bite-sized pieces to remove excess moisture, which helps the batter adhere better.

Tips & Tricks

• For an extra crispy texture, you can double-dip the fish in the batter before frying.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the batter.
• Serve the kibbeling with a squeeze of fresh lemon juice for a burst of acidity.
• If you don't have sparkling water, you can use cold beer as a substitute for the batter.
• To make the dish more substantial, serve the kibbeling with a side of Dutch fries or a fresh green salad.

Serving advice

Crispy Dutch Kibbeling is best enjoyed immediately after frying while it is still hot and crispy. Serve it as a snack with toothpicks for easy handling, or as a main course alongside a side of Dutch fries and a refreshing salad.

Presentation advice

Arrange the golden kibbeling on a platter lined with parchment paper, garnished with fresh parsley or dill sprigs for an attractive presentation. Serve the tartar sauce in a small bowl on the side, allowing guests to dip the kibbeling as desired.