Homemade Dutch Fish Seasoning (Kibbeling Spice Mix)
Put down the store-bought jar. This homemade Dutch fish seasoning gives kibbeling its fish stand flavor in five minutes flat.
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
Ingredients you need per step are listed below the step in Italic
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
1. Salt: Use fine table salt or fine sea salt. It blends more evenly with the other ingredients than coarse salt. The seasoning also contains celery salt, so you won’t need to add extra salt to the fish.
2. Celery Salt: Celery salt is made with salt and ground celery seed. It gives the fish a lightly seasoned, savory flavor.
3. Mustard Powder: Use dry mustard powder, not prepared mustard from a jar. Prepared mustard contains moisture and isn’t suitable for a dry seasoning blend that you want to store.
4. Dill and Parsley: Dill has a recognizable flavor that goes especially well with fish. Can’t find dried dill? Replace it with the same amount of extra dried parsley. The blend will taste a little milder and won’t have that distinct dill flavor, but you can use it in the same way.
5. How Much Seasoning to Use: Start with 1½ teaspoons of fish seasoning for every 18 ounces (500 g) of fish. Sprinkle it evenly over both sides and don’t add extra salt.
Want a stronger flavor? Sprinkle a small amount over the fish after cooking. You can always add more. Taking it back off is where things get tricky.
6. Yield and Storage: This recipe makes about 8 tablespoons of fish seasoning. That’s enough to season approximately sixteen 18-ounce (500 g) portions of fish.
- 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
Calories: 7kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 1966mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 2IU | Vitamin C: 0.2mg | Iron: 0.1mg
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