Do you think you need a store-bought seasoning blend to get that familiar Dutch fish-shop flavor? You don't. This homemade fish seasoning comes close to the blend sold in Dutch grocery stores and you control exactly what goes into it.
It gives fried fish that savory, lightly spiced flavor that works so well with kibbeling. Kibbeling is a popular Dutch snack made with bite-size pieces of white fish. The fish is coated in batter, fried until crisp, and usually served hot with a creamy dipping sauce.
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Why You'll Want to Make This
You can wake me up in the middle of the night for a serving of kibbeling with sauce. That's how much I love it. My homemade Dutch kibbeling recipe has been on the blog for quite a while and I make it often.
Then people started asking which fish seasoning I used. I couldn't exactly tell them to add a little of this and a pinch of that.
When I first tested my kibbeling recipe, I used a popular store-bought fish seasoning. It gave the fish that familiar flavor I was looking for. Still, I prefer to know exactly what goes into a seasoning blend and leave out anything I don't need.
So I started mixing and tasting. I adjusted the amounts until the seasoning came as close as possible to the original. That took quite a few batches of kibbeling. At least ten, if we're counting.
My husband and kids helped with the taste tests. No one complained about that job.
And this is the blend we liked best and comes most close to the original spice mix and now I'm sharing it with you.
What You'll Need
- Salt: Use fine table salt or fine sea salt. It mixes evenly with the other ingredients and coats the fish better than coarse salt or sea salt. This blend also contains celery salt, so don't add more salt when cooking.
- Cornstarch: Helps the seasoning stick to the fish and supports a crisp coating.
- Celery salt: Adds a savory flavor with a light hint of celery. Keep in mind that celery salt already contains salt.
- Mustard powder, onion powder, and white pepper: These give the blend gentle warmth without letting one spice take over.
- Sugar: Balances the salty and savory flavors. The seasoning won't taste sweet.
- Dill and parsley: Add the mild herbal flavor that works so well with fish.
- Tip: Shake the jar before every use. The salt and cornstarch can settle at the bottom while the herbs stay near the top.
Ways to Use This Fish Seasoning
For my kibbeling, just like the kind sold at a Dutch fish stand, sprinkle the seasoning over the pieces of cod before dipping them in the batter.
You can also use it for oven-baked trout. Sprinkle the seasoning inside the fish before adding the lemon and dill.
It also works well on other types of baked or pan-fried white fish.
Did you make this recipe?
So, how did it turn out? Tell me all about it (and a star rating would make my day.)
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Ingredients
- 8 teaspoons salt
- 4 teaspoons cornstarch
- 2 teaspoons celery salt
- 2 teaspoons dry mustard
- 2 teaspoons onion powder
- 1 teaspoon sugar
- 1 teaspoon ground white pepper
- 2 teaspoons dried parsley
- 2 teaspoons dill
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Add all the ingredients to a small bowl.8 teaspoons salt, 4 teaspoons cornstarch, 2 teaspoons celery salt, 2 teaspoons dry mustard, 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon ground white pepper, 2 teaspoons dried parsley, 2 teaspoons dill
- Stir well until the herbs, spices, and cornstarch are evenly mixed.
- Spoon the fish seasoning into a clean, dry jar. Close the lid tightly and store the jar in a dry, dark place.
Notes
- Store the seasoning for up to 6 months in a clean jar with a tightly fitting lid.
- Keep it in a dry, dark place. Shake the jar before each use because the salt and cornstarch may settle at the bottom.
- Always use a dry spoon to keep moisture out and prevent clumps.
Nutrition
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