There are certain Dutch joys that cannot be explained, such as after bicycling home from school, a cup of hot split pea soup in your gloveless, cold hands. Or sitting on the cold shoulder on the side of the canal, taking a break from skating, with a mug of hot chocolate and a gevulde koek. Going to oma's on Sunday and smelling the groentesoep on the stove....... 

Just simple things that make you happy to be alive. Often it's the memories that make the food special. Sometimes food doesn't have any memories, but it just tastes good. Like today's kibbeling.

The last time I recall eating kibbeling was at a fish vendor's cart on one of the many beaches that Holland is rich. I can't remember which one, or what business it was. All I remember was the sun on my face, the slight salty breeze in my hair and a plate of hot, greasy fish nuggets on my lap. Bliss!

6 pieces of whiting or cod
1 cup of flour
1/2 cup of milk
1/2 teaspoon dried dill
¼ teaspoon sweet paprika
A pinch of garlic salt, onion powder and mustard powder
Pinch of salt and pepper

For the dipping sauce:
4 tablespoons mayonnaise
1 teaspoon capers, chopped
2 dill pickles
1 tablespoon fresh parsley, chopped

Dry the fish on both sides and cut into two inch pieces. Dust the pieces with a tablespoon of flour. Make a thick batter with the rest of the flour, milk, spices, salt and pepper. Add a tablespoon of milk if it's too thick.

Heat your fryer to 375F or heat oil in a cast-iron pan on the stove. Try a little piece first: dip it in the batter and fry. Taste it and adjust the seasonings to your liking.

Put the rest of the fish in the batter, turn it over so that both sides are covered and drop it in the hot oil. Fry to a golden brown, remove from the oil and place it on a plate with some paper towels to drain the fat.

Mix the mayo with the capers, chopped pickles and parsley. Taste. Adjust with salt and pepper if desired.

Serve the pieces of kibbeling when they’re hot, and serve the dipping sauce on the sauce. Even kids will love the taste of this fried fish, so make plenty!



I welcome your comments! Please be so considerate as to include a name, as anonymous comments will be deleted. Comments will appear as soon as they are monitored (usually within 24 hours). If you have a direct question, please consider emailing me at nicole at thedutchtable dot com for a faster response, or post on our Facebook page.