Kibbeling — Dutch Fried Fish Bites

Ingredients

• 1½ lb Cod, in big bite chunks
• 1 cup flour + 1 tsp paprika + 1 tsp salt
• 1 cup cold sparkling water (the crisp secret)
• 1 egg
• Neutral oil, for frying
• Sauce: ½ cup mayo + 1 grated garlic clove + 2 tbsp minced pickles + lemon juice + dill
• Lemon wedges

Method

1. Stir the sauce together first and chill — Dutch knoflooksaus needs 10 minutes to become itself.
2. Whisk the flour, paprika, salt, egg, and cold sparkling water into a batter like thin pancake mix — the bubbles fry into crunch.
3. Pat the Cod chunks very dry, salt lightly, and coat in the batter.
4. Fry in 350°F oil in batches, 3–4 minutes, until puffed deep-gold and cooked within (flaking, 145°F). Drain on a rack.
5. Serve hot in a pile with the garlic sauce and lemon, ideally in a paper cone, definitely with your hands. The Dutch eat this beside the sea; a kitchen counter works fine.