Kibbeling: you’ve never eaten it this crispy

You don’t always get such an extensive test panel when you take up an internship somewhere, but at Muziekgieterij people really like to eat. So once it was announced that kibbeling was going to be made, the company walked out en masse. All within a metre and a half of course.

Weekly market

Kibbeling seems to be a favourite of everyone, if you check out the weekly market, and now you can make it at home too. For anyone who was unsure how to get that crust so crispy, we explain it below.

Recipe

Kibbeling is usually made with cod, but increasingly Alaskan char or pollack is also used for this purpose. Whichever fish you use, the coating should be crispy and we will take care of that now.

Kibbeling

Ingredients: 125g flour, 2 eggs, 125ml beer, 2 teaspoons oil, a pinch of salt and fish of your choice (cod).

Preparation

1. Pour the flour and salt into a bowl, making a pit in the middle.
2. Place 1 egg in the pit and the yolk of the second egg, keeping the egg white aside.
3. Add the 125 ml of beer and the oil.
4. Whisk until it forms a smooth, uniform batter. The batter will be quite thick.
5. If you can, let it rest for an hour in the fridge, with the yeast in the beer it will rise a little and become fluffier.
6. Next, whisk the remaining egg white and add it to the batter.
7. Carefully mix until homogeneous and fluffy.
8. Tip: the cooler the batter, the crispier the crust!

Frying

1. Using a fork, run the pieces of fish through the batter and carefully place them in the hot fryer.
2. Serve with vegetables, raw or pre-cooked.
3. Bon appetit!

Text: Sanne Dijkhuis Pictures: Alx Marks