Dutch Grand Prix

Zandvoort Kibbeling

Zandvoort, Netherlands

Kibbeling netherlands-zandvoort-kibbeling

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Zandvoort Kibbeling

Zandvoort sits by the sea, so the food pick should sound like salt air rather than generic Dutch shorthand. Kibbeling, those crisp battered bites of white fish, fits the beach-town setting and makes more sense here than forcing bitterballen into every Dutch conversation.

Quick Look

Race: Dutch Grand Prix
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 1/2 pounds cod, cut into bite-size pieces
1 cup flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon salt
3/4 cup cold sparkling water
Neutral oil, for frying
1/2 cup mayonnaise
1 tablespoon chopped dill
1 teaspoon lemon juice
1 teaspoon Dijon mustard

Method

Mix the mayonnaise, dill, lemon juice, and Dijon for the dipping sauce. Chill.
Heat the oil to 375 F.
Mix the flour, cornstarch, baking powder, paprika, and salt.
Whisk in the sparkling water to make a light batter.
Dip the fish pieces into the batter and fry in batches for 3 to 4 minutes until golden.
Drain briefly and serve hot with the dipping sauce.

Drink Pairing

Wine: Sauvignon Blanc.
Local pairing: Citroenlimonade.

Notes

Small pieces fry better than large ones here.
A squeeze of lemon at the table wakes everything up.