The name "kibbelingen" refers to the fish waste and in particular the cod cheeks, from which the dish was originally made.
The kibbelingen. Count on 150 g of flour for half a kilo of cod or cod cheeks. Mix the flour with 2 egg yolks. Stir a bottle of beer through the batter. The result must be a thick batter that sticks to the fish. Season with fish spices. Take the pieces of fish through the batter. Heat the oil at 180°C and fry until golden brown and crispy. Let them drain on kitchen paper. The remoulade sauce. Take equal parts of mayonnaise and Greek yogurt. Mix with a spoonful of mustard, chopped parsley and chervil, chopped chives and tarragon, chopped capers and gherkins. Season with lemon juice.

Kibbeling with remoulade sauce  

For kibbelingen: codfish or cod cheeks flour eggs lager beer fish herbs
For the remoulade sauce: mayonnaise Greek yoghurt mustard chives chervil dragon parsley lemon juice capers gherkin
A Recipe Guide For The Amateur Chef Belgian Cuisine

Kibbeling with

remoulade sauce  

The name "kibbelingen" refers to the fish waste and in particular the cod cheeks, from which the dish was originally made.
The kibbelingen. Count on 150 g of flour for half a kilo of cod or cod cheeks. Mix the flour with 2 egg yolks. Stir a bottle of beer through the batter. The result must be a thick batter that sticks to the fish. Season with fish spices. Take the pieces of fish through the batter. Heat the oil at 180°C and fry until golden brown and crispy. Let them drain on kitchen paper. The remoulade sauce. Take equal parts of mayonnaise and Greek yogurt. Mix with a spoonful of mustard, chopped parsley and chervil, chopped chives and tarragon, chopped capers and gherkins. Season with lemon juice.
For kibbelingen: codfish or cod cheeks flour eggs lager beer fish herbs
For the remoulade sauce: mayonnaise Greek yoghurt mustard chives chervil dragon parsley lemon juice capers gherkin
a recipe guide for the amateur chef Belgian Cuisine