Kibbeling is a popular Dutch dish of deep-fried cod nuggets. Depending on availability, other types of fish can also be used, such as pollack or catfish. Back in the days when times were tough, kibbeling was made from unwanted fish parts. Nowadays, only the freshest fish will do. The Dutch like their kibbeling with a mayonnaise-based garlic sauce.
Recipe Servings: 4
For the Seasoning:
- 1 Tbsp basil
- 1 Tbsp dill
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- ½ tsp celery seed
- ½ tsp oregano
- ¼ tsp freshly ground black pepper
- ⅛ tsp lemon peel
For the Garlic Sauce:
- Rinse fish thoroughly and pat dry with paper towels.
- Combine all seasoning ingredients together in a small bowl.
- Cut the fish into bite-sized pieces.
- Mix milk, flour, and egg in a medium-sized bowl.
- Coat fish pieces on all sides with seasoning mix.
- Heat canola oil in a large skillet until lightly boiling.
- Dip the fish into the prepared batter, and place the pieces, one by one, into the hot oil using a pair of tongs.
- Cook for about 4–5 minutes, or until the batter is golden brown.
- Remove the fish from the oil with tongs, and place the pieces on paper towels to soak up the excess oil.
- Mix all four sauce ingredients thoroughly in a small bowl.
- Serve kibbeling with sauce on the side for dipping.
Optional: Serve with fries and ketchup.
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