Kibbeling

Kibbeling is a traditional Dutch dish, typically made from pieces of cod or other white fish, which are battered and deep-fried. The dish is a popular street food in the Netherlands, and is often served with a mayonnaise-based tartare sauce or garlic sauce.

History

The term "Kibbeling" was originally used to refer to the leftover pieces of cod after the fillets had been removed. These pieces were often the cheeks and throats of the fish. In the 19th century, these pieces were considered a delicacy and were often fried and sold in markets. Over time, the term has come to refer to any pieces of battered and fried fish, regardless of the part of the fish they come from.

Preparation

To prepare Kibbeling, pieces of fish are first coated in a batter made from flour, eggs, and various seasonings. The fish is then deep-fried until it is golden brown and crispy. The dish is typically served hot, often in a paper cone, and is accompanied by a dipping sauce. While tartare sauce and garlic sauce are the most traditional accompaniments, other sauces, such as cocktail sauce or piri piri sauce, may also be used.

Variations

While cod is the most traditional type of fish used in Kibbeling, other types of white fish, such as pollock, haddock, or whiting, can also be used. Some versions of the dish may also include other seafood, such as shrimp or squid.

In addition to the traditional deep-fried version, there are also baked and grilled versions of Kibbeling. These versions are often seen as healthier alternatives to the deep-fried version, as they contain less fat.

See also

• List of deep fried foods
• List of fish dishes

This Dutch cuisine related article is a stub. You can help WikiMD by expanding it.