Kibbelinge in Beer Batter

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Sift the flour and salt into a bowl and make a well in the middle. Add half of the beer along with the whole egg, gradually working in the flour so that a smooth dough is formed. Stir in the rest of the beer and cover the bowl. Let it rest for 30-60 minutes so that the flour can swell and the dough becomes thicker. Then, if necessary, dilute the dough with a little beer. Beat the egg white until stiff and fold in. Cut the fish fillets into bite-sized pieces, season with salt and pepper, cover with the batter and fry in plenty of hot oil or in the deep fryer at 190 ° C until golden yellow. Serve with aioli and salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.