Kibbeling
Battered and fried chunks of white fish, a classic Dutch snack.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The origins of Kibbeling are intertwined with the history of Dutch fishing and the resourceful use of fish scraps. Initially, it was likely created as a way to utilize the less desirable parts of fish, battered and fried to create a palatable and affordable snack. The dish evolved over time, becoming increasingly popular and refined.
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Kibbeling is a beloved street food and snack deeply embedded in Dutch culture, commonly found at markets, fairs, and fish stalls.
Market Staple
Kibbeling is a ubiquitous sight at Dutch weekly markets (weekmarkten), where vendors prepare and serve it fresh.
Festive Treat
Often enjoyed at festivals, fairs, and other outdoor events, contributing to the lively atmosphere.
Informal Gathering Food
It is a popular choice for informal gatherings and parties, offering a quick and satisfying snack.
Sauce Pairing
The choice of dipping sauce is a personal preference, reflecting the diverse tastes of the Dutch population. Garlic sauce, remoulade, and curry mayonnaise are among the most popular.
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Kibbeling boasts a savory, slightly salty, and crispy flavor profile, with a tender, flaky fish interior.
The main flavors come from the fresh white fish, typically cod or whiting, and the seasoned batter. Common batter ingredients include flour, spices such as paprika, garlic powder, and pepper, and sometimes herbs like parsley or dill. The frying process imparts a crispy, golden-brown exterior, enhancing the overall flavor. It is traditionally served with a mayonnaise-based dipping sauce, often flavored with garlic, herbs, or curry.
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Fresh Fish
Use the freshest possible white fish for the best flavor and texture. Cod, whiting, and pollock are all good choices.
Batter Consistency
The batter should be thick enough to coat the fish evenly but not so thick that it becomes heavy or doughy. Experiment with the ratio of flour to liquid to achieve the desired consistency.
Frying Temperature
Maintain a consistent oil temperature (around 175-180°C or 350-360°F) for optimal crispness and even cooking. Avoid overcrowding the fryer, which can lower the oil temperature and result in soggy Kibbeling.
Drain Well
After frying, drain the Kibbeling thoroughly on paper towels to remove excess oil.
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