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!
Kibbeling
2 lbs (1 kg) whiting or cod
1 cup (150 grams) flour
1/2 cup (125 ml) milk
Kibbeling spice mix (see above)
Pinch of salt and pepper
For the remoulade dipping sauce:
4 tablespoons mayonnaise
1 teaspoon capers, chopped
2 dill pickles, chopped fine
1 tablespoon fresh parsley, chopped
Dry the fish on both sides and cut into two-inch pieces. Dust the pieces with the spice mix, then with a tablespoon of the flour. Make a thick batter with the rest of the flour and milk, salt, and pepper. Add a little bit of milk if it's too thick.
Heat your fryer to 350F or heat oil in a cast-iron pan on the stove. Try a little piece of fish first: dip it in the batter and fry until golden. 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, a few pieces at a time. Fry to a golden brown, remove from the oil, and place it on paper towels to drain the fat.
Mix the mayo with the capers, chopped pickles, and parsley. Taste. Adjust with salt and pepper if desired, and add a little bit of pickle juice if it's too thick.
Serve the pieces of kibbeling when they’re hot, and serve the dipping sauce on the side. Even kids will love the taste of this fried fish, so make plenty!
My favorite Dutch treat.....
ReplyDeletewill be eating it soon
ReplyDeleteLove it will be eating pretty soon
ReplyDeleteI am making it tonight! Love it!
ReplyDelete