Crispy Dutch Kibbeling in 20 Minutes
Bite-sized whitefish chunks fried golden-crisp in a light beer batter, served with tartar sauce and lemon. Pure Dutch street food nostalgia, ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb whitefish (cod, haddock, or pollock), cut into bite-sized chunks
- ¾ cup all-purpose flour
- ½ cup light beer (lager or pilsner)
- 2 cups neutral cooking oil for frying
- ½ cup tartar sauce or mayo mixed with lemon juice
- 1 whole lemon, cut into wedges
Instructions
- 1
Pat fish chunks dry with paper towels. Season generously with salt and pepper.
- 2
Whisk flour, beer, 0.25 tsp salt, and 0.25 tsp pepper until smooth and thick like pancake batter.
- 3
Heat oil in a heavy pot or deep skillet to 350°F (use a thermometer). Oil should shimmer and shimmer at the surface.
- 4
Working in batches, dip fish chunks into batter to coat fully, then slide into hot oil. Fry 2–3 minutes until golden-brown and crispy.
- 5
Remove with a slotted spoon and drain on paper towels. Keep warm while frying remaining batches.
- 6
Serve hot with tartar sauce and lemon wedges on the side.
Tools you’ll need
- heavy pot or deep skillet (3–4 quart)
- instant-read thermometer
- slotted spoon
- paper towels
- whisk
- shallow bowl for batter
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