Dutch Fried Fish Bites

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Crispy golden Dutch fried fish bites are a beloved Netherlands street food, featuring tender chunks of cod dipped in a light beer batter and fried until perfectly crunchy. Served with a punchy garlic dipping sauce, they make an irresistible appetizer or casual snack.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 34 gCarbs
• 1 gFiber
• 1 gSugar
• 32 gProtein
• 680 mgSodium
• 620 mgPotassium
• 65 mgCalcium
• 1.8 mgIron
• 5 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fish

• 500 g (1.1 lb) fresh cod loin, skin and bones removed
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the beer batter

• 150 g (1 cup) all-purpose flour
• 40 g (1/3 cup) cornstarch
• 1 tsp baking powder
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 1 large egg, lightly beaten
• 180 ml (3/4 cup) cold light beer
• Vegetable oil, for deep-frying (about 1 litre)

For the garlic dipping sauce

• 5 tbsp full-fat mayonnaise
• 2 tbsp Greek yogurt
• 2 large garlic cloves, finely grated
• 1 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• Pinch of salt and pepper
• Lemon wedges, to serve

Directions

1. Pat the cod loin dry with paper towels, then cut into bite-sized pieces about 3 cm (1.25 inches) across. Season with salt and pepper and set aside while you prepare the batter.
2. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, paprika, and garlic powder. Make a well in the center and add the beaten egg and cold beer, whisking until you have a smooth batter with the consistency of thick cream. Do not overmix.
3. Heat about 5 cm (2 inches) of oil in a heavy pot or deep fryer to 180°C (350°F). Use a thermometer to maintain the temperature throughout cooking.
4. Working in small batches of about 6-8 pieces, dip each fish chunk into the batter, turning to coat fully, then carefully lower into the hot oil using a slotted spoon.
5. Fry the fish for 3-4 minutes, turning once, until deeply golden and crisp and the fish flakes easily when tested. Transfer to a plate lined with paper towels and keep warm in a low oven while you fry the remaining batches.
6. While the fish cooks, stir together the mayonnaise, yogurt, grated garlic, lemon juice, and mustard in a small bowl. Season with salt and pepper.
7. Maintain oil temperature between batches and avoid overcrowding, which lowers the heat and makes the batter greasy.
8. Arrange the fried fish bites on a platter with the garlic sauce in a small bowl on the side and lemon wedges for squeezing over.
9. Serve immediately while hot and crunchy, as the crisp batter is at its best straight from the fryer.

Cook’s Notes

• Use very fresh, firm white fish like cod, haddock, or pollock; frozen fish should be fully thawed and patted very dry to prevent batter splatter.
• Cold beer and a light hand keep the batter crisp and airy, so avoid overmixing and use the batter within 10 minutes for best results.
• A small cube of bread dropped into the oil should brown in about 30 seconds when the temperature is correct; too cool and the fish absorbs oil, too hot and the batter burns before the fish cooks.
• Serve with wooden picks or small forks for easy eating as a snack, or pair with frites and a leafy salad for a classic Dutch meal.
• Kibbeling is traditionally eaten with a garlic-and-herb sauce called knoflooksaus; you can add a pinch of chopped parsley to the sauce for extra color and freshness.

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