Homemade Dutch Kibbeling with Garlic–Pickle Sauce

I’ll always remember my walks along the beach in Scheveningen, The Hague, and the particular pleasure of eating kibbeling on a windy Dutch afternoon. With a paper cone in my hand and the fish still hot from the fryer, gulls circle overhead, waiting for the perfect moment to steal a bite. And yes, sometimes they come from behind when you least expect it, snatching a piece of food and flying away as quickly as they appear. But really, who could ever be ready to share these golden pieces of fish with them—crisp on the outside and tender within? No one, I guess.

Kibbeling is a staple of Dutch market stalls and seaside fish stands. Today, I want to bring this traditional street food from the North Sea coast into the home kitchen. Here’s how I make it.

Serves: 2-3
Total time: 30 minutes

INGREDIENTS

For the Kibbeling

500 g white fish fillet (I prefer cod)

120 g all-purpose flour (about 1 cup)

1 tsp baking powder

1 tsp salt

½ tsp black pepper

½ tsp paprika

½ tsp curry powder (optional)

200 ml cold sparkling water (3/4 cup)

Oil for deep frying (I used olive oil)

For Dredging

2 tbsp flour

For the Dutch garlic–pickle sauce

150 g mayonnaise (about 2/3 cup)

1 small garlic clove, finely minced

1 tsp Dijon mustard

1 tbsp finely chopped pickles

1 tbsp finely chopped dill or parsley

1–2 tsp lemon juice

Salt & black pepper to taste

METHOD

1. Prepare the fish

Cut the fish into bite-size pieces, about 3–4 cm. Pat dry well with paper towels. Toss lightly in 2 tbsp flour — this helps the batter stick.

2. Make the batter

In a bowl, combine: flour, baking powder, salt, pepper, paprika, and curry powder (if using). Gradually whisk in the cold sparkling water until smooth. The batter should be thick enough to coat the fish.

3. Heat the frying oil

Heat oil in a deep pan or fryer to 180°C (350°F).

4. Fry the kibbeling

Dip fish pieces into the batter, let the excess drip off, and carefully place in the hot oil. Fry in batches for 3–4 minutes, until golden brown and crisp. Transfer to paper towels to drain.

5. Make the sauce

Mix mayonnaise with garlic, pickles, lemon juice, mustard, herbs, salt, and pepper. Chill until serving.

6. Serve

Sprinkle the hot kibbeling with a pinch of salt. Serve immediately with your garlic–pickle sauce and lemon wedges.