Glutenvrije kibbeling

Recipes Gluten-free Fish Lunch

It's a bit of a tradition with my parents; on Saturdays my dad or mum picks up a herring sandwich from the fishmonger in the village. They've done that for as long as I can remember and for as long as I can remember I haven't liked herring. Herring isn't for me. So my lovely parents always brought me a tub of kibbeling instead of herring, because I was completely crazy about kibbeling. Unfortunately, almost no fishmonger offers gluten-free kibbeling. I don't need to eat it every week anymore (not so healthy), but with this recipe you can make gluten-free kibbeling yourself every now and then.

Recipe

Gluten-free kibbeling

Do you also love kibbeling? With this recipe you make it yourself, and it might even be tastier than the fishmonger’s!

Course	Lunch, snack
Kitchen	Dutch
Servings	2 people

Preparation time

Preparation time	8 min
Total	13 min

Equipment

Wok pan
Mixing bowl
Cutting board
Paper towel

Ingredients

For the kibbeling:
250 grams gluten-free flour of your choice
2 eggs
2 teaspoons baking powder
275 ml plant-based milk of your choice
500 grams cod fillet
400 ml sunflower oil for frying
The fish seasoning:
2 teaspoons paprika powder
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground nutmeg
½ teaspoon ground ginger
cayenne pepper to taste

Gluten-free kibbeling

How do you make gluten-free kibbeling?

Cut the cod fillet into pieces (not too large). Rub them with your fingers with the fish seasoning. If the spices are allowed to sink in, the flavor will be better. You can do this an hour or even a day in advance if you like.
Make the batter by mixing the flour with the eggs, baking powder and milk. It becomes a sort of pancake batter, but slightly thicker.
Place a deep pan (e.g. wok pan) over medium-high heat with the sunflower oil. Test with a little pancake batter to see if the oil is hot enough for frying; the batter will then float.
Coat the fish pieces in the batter using two spoons, making sure the fish is completely covered. Gently slide them into the oil. Fry for about 6–8 minutes until golden brown, then drain the kibbeling on a piece of paper towel.
Serve with (homemade) ravigotte sauce in small bowls, flat or deep plates with ravigotte sauce or homemade garlic sauce.

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I was a bit unsure whether they'd be nice, but if you want to make kibbeling yourself this recipe is a winner! Even my best friend, who of course had to taste them too, thought they were delicious and better than the regular kibbeling from the fishmonger. Well, that was a very nice compliment. The tricky part of making kibbeling yourself in this recipe is making the batter gluten-free. But by my own account it's worked out pretty well!

By the way, in the future I also want to experiment with a recipe for gluten-free kibbeling that you can make in an Airfryer, so you don't have to deep-fry. For that I'll need to experiment with the batter, because the batter in the current recipe is (I'm afraid) too thin to make in the airfryer. A fun next challenge. And if anyone has already experimented with this by chance, I'd love you to share your experiences with us. Then we can make kibbeling in the Airfryer together!