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Fish, European

Kibbeling with ravigote sauce and fries

Kibbeling is cod cut into cubes, dipped in a crispy batter, and served with a tangy ravigote sauce and fries, for 4 people in 50 minutes, at a medium difficulty level, for €3.60 per person. The key to success is a batter made with ice cold sparkling water and fish that's been patted completely dry before dipping.

Tonight, I'm taking you to a Dutch market with kibbeling, those chunks of cod in a golden batter, and a punchy ravigote sauce.

Kibbeling with ravigote sauce and fries
Total time
50 min
Difficulty
Medium
Cost per person
€3.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Kibbeling is cod cut into cubes and dipped into a light, crispy batter, fried until golden right before serving. Under that crackly crust, the fish stays moist and flaky, never dry. The ravigote sauce cuts through the fried richness with gherkins, capers and shallot that bring acidity and crunch to every bite.

This is a dish that breaks away from standard breaded fish, perfect for a Sunday evening when you have a bit more time, or for impressing guests without spending hours in the kitchen. Kids love dipping their pieces of battered fish into the sauce, and oven fries round out the meal with no extra effort. At Mon Chou, this is the recipe we pull out when we want a Dutch market feel on a weeknight.

The ingredients

4 people

Fish counter

  • Cod loin 600 g

Pantry

  • Flouroften in the pantry 150 g
  • Sparkling water 20 cl
  • Paprikaoften in the pantry 1 tsp
  • Frying oiloften in the pantry 50 cl
  • Mayonnaiseoften in the pantry 5 tbsp
  • Capersoften in the pantry 1 tbsp
  • Gherkinsoften in the pantry 6
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen fries 800 g

Dairy

  • Hard boiled egg 2

Fruits and vegetables

  • Shallot 1
  • Parsley 4 sprigs
  • Lemon 1

Allergens Fish, Gluten, Eggs, Mustard

The step by step recipe

  1. Cut the cod into three centimeter cubes, pat them dry and salt them.

    Dry each piece with paper towel, batter doesn't stick to wet fish.

  2. Chop the hard boiled eggs, gherkins, capers, shallot and parsley, mix with the mayonnaise to make the ravigote sauce.

    Add a spoonful of the gherkin vinegar, the sauce turns brighter and fresher.

  3. Bake the fries according to the package instructions. 25 min

    Flip them halfway through for an even color.

  4. Whisk the flour with the paprika, salt and sparkling water until you get a smooth batter that coats the spoon.

    Mix just until smooth, overwhisking makes it stretchy.

  5. Heat the oil, dip the cod pieces in the batter and fry a few at a time until golden brown. 10 min

    Test the oil with a drop of batter, it should sizzle back up right away.

  6. Drain the kibbeling on paper towel and serve with the fries, the sauce and a lemon wedge.

    Squeeze the lemon at the last moment, the crispiness holds up much longer.

Our tips to get it right

  • Don't overcrowd the fryer, cook the fish in small batches so the oil stays hot and the batter stays crispy.
  • Make the ravigote sauce ahead of time, it tastes better after an hour in the fridge once the flavors have had time to mingle.
  • Keep the batter cold until the very last moment, a lukewarm batter sticks less well and gives a heavier crust.

The variations

  • Swap the cod for hake or pollock, both firm white fish that hold up just as well in the fryer.
  • For a non fried version, coat the cod pieces and bake them at 400°F for fifteen minutes, flipping halfway through.
  • For kids, serve the ravigote sauce on the side in a small bowl, some prefer dipping to spreading.

What to serve it with

  • A green salad with lemon
  • A glass of dry white wine
  • Extra lemon wedges on the side

Storage

Kibbeling is best eaten right away, the batter loses its crispiness within a few hours. The ravigote sauce keeps for two days in the fridge in a sealed container. Avoid freezing the battered fish, it turns soggy once thawed.

Questions about this dish

Can you make kibbeling ahead of time?

The ravigote sauce and the cut cod cubes can be prepped ahead and kept in the fridge for a few hours. The batter and frying should happen right before serving to keep all the crispiness.

Can you use gluten free flour instead?

Yes, gluten free flour works well in this batter and still turns out crispy. You may need to adjust the amount of sparkling water slightly if the batter feels too thick.

Why use sparkling water in the batter?

The bubbles in sparkling water lighten the batter and make it crispier once fried. Keeping the water ice cold boosts this effect by creating a thermal shock with the hot oil.

Does kibbeling freeze well?

Raw cod cubes freeze well before being battered. Once fried, kibbeling loses its crispiness after thawing, so it's best enjoyed the same day.

How long does it take to make a kibbeling with ravigote sauce and fries?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a kibbeling with ravigote sauce and fries?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kibbeling with ravigote sauce and fries cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs, mustard. Always check the labels of the products you buy.

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