Kibbeling is the snack of every Dutch fish stall, from the market squares of Amsterdam to the beach pavilions along the North Sea. Bite size pieces of white fish, traditionally cod, are dusted with a spice mix, dipped in a thin batter and fried until golden, then served with a creamy garlic sauce or a herby mayonnaise called ravigote. It began as a way of using fish cheeks and trimmings and has long since become the main event.

Zandvoort is a seaside town first and a racing town second, and on race weekend the fish stalls along the boulevard do a roaring trade. Kibbeling is what you eat with sand in your shoes and a race on the radio.

The garlic sauce

Ingredients

• 1/2 cup (115 g) mayonnaise
• 1/2 cup (120 g) plain full fat yogurt or sour cream
• 1 to 2 cloves garlic
• 1 tablespoon chopped fresh chives or dill
• 1 teaspoon lemon juice
• 1 pinch salt and black pepper

The fish

Ingredients

• 1 1/2 lb (680 g) skinless cod fillet
• 1 teaspoon fine salt
• 1 teaspoon sweet paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground white or black pepper
• 1/4 teaspoon ground coriander
• 1 cup (125 g) all purpose flour
• 1 teaspoon baking powder
• 1 large egg
• 3/4 cup (180 ml) ice cold sparkling water
• 6 cups (1.4 liters) sunflower or vegetable oil
• 1 lemon

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