Maritime Lekkerbekje

Ingredients

In the original Dutch version of Lekkerbekje, the fish fillets are typically coated in a simple flour batter. However, in this Maritime adaptation, we have added a unique blend of spices to the batter to infuse the dish with the flavors of the region. Additionally, the tartar sauce in the Maritime version may include ingredients like dill or pickles, which are commonly used in the Maritime cuisine. We alse have the original recipe for Lekkerbekje, so you can check it out.

• 500g (1.1 lb) white fish fillets (such as cod or haddock) 500g (1.1 lb) white fish fillets (such as cod or haddock)
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried dill 1/2 teaspoon dried dill
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) cold water 1 cup (240ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving
• For the tartar sauce: For the tartar sauce:
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 2 tablespoons chopped pickles 2 tablespoons chopped pickles
• 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, paprika, garlic powder, onion powder, dried thyme, dried dill, salt, and black pepper.
2. 2.
   Gradually add the cold water to the flour mixture, whisking until you have a smooth batter.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
5. 5.
   Fry the fish fillets for about 4-5 minutes, or until they are golden brown and crispy. Flip them halfway through cooking for even browning.
6. 6.
   Remove the fish fillets from the oil and place them on a paper towel-lined plate to drain any excess oil.
7. 7.
   In a small bowl, mix together the mayonnaise, chopped pickles, fresh dill, lemon juice, salt, and pepper to make the tartar sauce.
8. 8.
   Serve the Maritime Lekkerbekje hot with a side of tartar sauce and lemon wedges.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. Pat them dry with a paper towel before dipping them into the batter to ensure a crispy coating.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying. Maintain the oil temperature throughout the cooking process to achieve crispy results.
• Lemon wedges — Squeeze fresh lemon juice over the fried fish fillets just before serving to add a burst of citrus flavor.

Tips & Tricks

• For an extra crispy coating, you can double-dip the fish fillets in the batter before frying.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili powder to the batter.
• Serve the Maritime Lekkerbekje with a side of coleslaw for a refreshing contrast to the crispy fish.
• If you don't have pickles for the tartar sauce, you can substitute them with capers or finely chopped onion.
• To make the dish healthier, you can bake the fish fillets in the oven instead of deep-frying them.

Serving advice

Serve the Maritime Lekkerbekje hot, alongside a generous portion of fries or a fresh green salad. Drizzle the fish fillets with lemon juice and dip them in the tangy tartar sauce for a burst of flavor.

Presentation advice

Arrange the crispy fish fillets on a platter, garnished with fresh dill or parsley. Serve the tartar sauce in a small bowl on the side. For an elegant touch, place a lemon wedge on each plate.