The name "kibbelingen" refers to the fish waste and in
particular the cod cheeks, from which the dish was
originally made.
This delicacy originates from Zeelandic Flanders in the
south of the Netherlands.
The kibbelingen. Count on 150 g of flour for half a kilo of cod
or cod cheeks. Mix the flour with 2 egg yolks. Stir a bottle of
beer through the batter. The result must be a thick batter that
sticks to the fish.
Season with fish spices. Take the pieces of fish through the
batter. Heat the oil at 180°C and fry until golden brown and
crispy.
Let them drain on kitchen paper.
The remoulade sauce. Take equal parts of mayonnaise and
Greek yogurt. Mix with a spoonful of mustard, chopped parsley
and chervil, chopped chives and tarragon, chopped capers
and gherkins. Season with lemon juice.
kibbeling with remoulade sauce
For kibbelingen:
codfish
or cod cheeks
plain flour
eggs
lager beer
fish spices
ingredients - info
For the remoulade sauce:
mayonnaise
Greek yoghurt
mustard
chives
chervil
dragon
parsley
lemon juice
capers
gherkin
The name "kibbelingen" refers to the fish
waste and in particular the cod cheeks,
from which the dish was originally made.
This delicacy originates from Zeelandic
Flanders in the south of the Netherlands.
The kibbelingen. Count on 150 g of flour for
half a kilo of cod or cod cheeks. Mix the flour
with 2 egg yolks. Stir a bottle of beer through
the batter. The result must be a thick batter that
sticks to the fish.
Season with fish spices. Take the pieces of fish
through the batter. Heat the oil at 180°C and fry
until golden brown and crispy.
Let them drain on kitchen paper.
The remoulade sauce. Take equal parts of
mayonnaise and Greek yogurt. Mix with a
spoonful of mustard, chopped parsley and
chervil, chopped chives and tarragon, chopped
capers and gherkins. Season with lemon juice.
For kibbelingen:
codfish
or cod cheeks
plain flour
eggs
lager beer
fish spices
kibbeling with
remoulade sauce
ingredients - info
For the remoulade
sauce:
mayonnaise
Greek yoghurt
mustard
chives
chervil
dragon
parsley
lemon juice
capers
gherkin
taste and tradition
