Fancy some kibbling, those Dutch fried fish nuggets, but you don't have access to them? Just make it yourself! These kibbeling are just as tasty as the ones from the Dutch viskraam—crispy on the outside and soft on the inside. And the best part? It's super easy. You only need a few things, and it always works.
The secret ingredient? Cold beer in the batter. That makes the crust extra light and crispy. There is no weird stuff, no fuss. Just a deep fryer, some cod, and a cold beer. It's real comfort food—but then nice and fresh from your own kitchen.
Dutch Kibbeling: Crispy Beer-Battered Cod
We used to have a fish stall on Thursdays. When I first moved out on my own, I often stopped there on my way home from work. A bowl of kibbeling with tartar sauce or a Dutch lekkerbekje – I looked forward to that all day long.
And honestly? This homemade version is even tastier. The fish spices give it extra flavor, and the cold batter makes the kibbeling super crispy. Perfect for a Friday night or as a snack at a party.
Serving tip
Do you want to go for it all? Make it a complete Dutch snack night! Combine the kibbeling with these delicious homemade snacks:
- Kaassoufflé – crispy on the outside and creamy on the inside
- Kroketten – so much tastier than store-bought
- Frikandellen – with that really delicious taste
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 egg yolks
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 ¼ cup beer, ice-cold
- ¾ cup all-purpose flour
- 1¼ teaspoon baking powder
- sunflower oil, for frying
- 1 ½ pound cod fillets
- 1 tablespoon fish spices
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
- Beat the egg yolks in a bowl.2 egg yolks
- Add salt and pepper.¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Pour in about 1 cup of beer and stir well.1 ¼ cup beer
- Add the flour and baking powder.¾ cup all-purpose flour, 1¼ teaspoon baking powder
- Stir until you have a smooth batter.
- Is the batter too thick? Add some more beer. It should stick well to the fish.
- Heat the oil to 350 ℉ (deep fryer).sunflower oil
- Cut the cod into 2 × 2 inches (5 × 5 cm) pieces.
- Sprinkle the fish with the fish spices.1 ½ pound cod fillets, 1 tablespoon fish spices
- Prepare a plate with kitchen paper.
- Dip six pieces of fish in the batter.
- Carefully lower them into the oil.
- Fry the kibbeling for 5 minutes until golden brown and cooked through.
- Drain on kitchen paper.
- Repeat until everything is done.
Notes
- Refrigerator: Maximum 2 days in a sealed container.
- Freezer: Let it cool down first. Freeze with baking paper between the layers.
- Reheat: Bake in the oven at 350 °F (180 °C) for about 10 minutes. This keeps it nice and crispy.
Nutrition
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