Kibbeling

Kibbeling is a delicious fried fish that is often served with herring at fish booths. The term is derived from kabeljauwwang, a fish cut that used to be extremely popular in renowned Dutch street cuisine. Nowadays, this dish is prepared with pollock, hake, cod, or some other white fish. Kibbeling is often served with sour cream; and if combined with frites, you may create your own version of Dutch chips.

Steps to make Kibbeling:

• Step 1. Put flour, water, milk, water, eggs, salt, and pepper in a mixing bowl.
• Step 2. Preheat the deep fryer to a temperature of 170-180 degrees Celsius. Stir the batter carefully after throwing in the fish.
• Step 3. Slide the fish pieces into the heated oil one at a time, carefully. When golden brown, remove them with a wooden spoon (do not use a frying pan; the nuggets will stick to it) and set in a basin lined with paper kitchen towels. That way, the towels will absorb excess grease.
• Step 4. Bake the remaining fish in the same manner as described above (the batch size is dependent on the dimension of the deep fryer). Between batches, scoop the little pieces of batter that fell off the fish from the oil.
• Step 5. Transfer everything to a dish and season them with fish spice mix. Serve immediately with a dipping sauce.