Lekkerbekjes are the Dutch version of “fish and chips” where you have the deep fried fish served in a bun with tartare sauce and some boiled potatoes.
What a match was Spain vs Netherlands yesterday! It is impossible not to be happy 🙂 for the flying Dutch team and very, very sad in the same time for Spanish team 🙁
So, today we are heading first to Netherlands! This beautiful country is most known for its bulb fields, windmills, cheese markets, wooden shoes (Clogs), canals of Amsterdam and..bicycles..so many of them…millions probably. There are so many Dutch delights to try: Poffertjes, Licorice, Bitterballen, Stroopwafels (syrup waffle), Appletaart, etc.
I have decided to make Lekkerbekjes this time, a lightly battered and deep fried fillet of white fish (you can use whiting or cod) that is sold by fish stands all over the country.
I love this Dutch version of classical fish and chips with the deep fried fish served in a bun with tartare sauce and some boiled potatoes. I was very happy just having my fish and tartare sauce in a pretzel bun…no need of boiled potatoes. It is the perfect and quick snack/ lunch! The addition of pretzel bun is perfect….that salty brown crust on the outside and fluffy inside, just perfect for this recipe!
- 1 cup plain flour
- 1 tsp fresh dill chopped
- ¼ cup milk
- 1 cup sparkling mineral water
- vegetable oil to deep-fry
- 4 whiting/ cod fillets pin-boned
- 4 bread rolls sliced open
- lemon wedges and dill sprigs to serve
- 1 tbsp baby capers in brine chopped
- 4 cornichons chopped
- ¼ cup dill sprigs roughly chopped
- 1 cup mayonnaise
- juice from 1 lemon
- To make tartare sauce, combine all ingredients in a bowl. Season and refrigerate for at least 30 minutes.
- Combine flour, fresh chopped dill, milk and 1 tsp salt in a large bowl. Add sparkling water, whisking until smooth and thick. Set aside and refrigerate for 30 minutes.
- Fill a deep-fryer/ large saucepan one-third full with oil and heat over medium. The the oil temperature is ready, dip 2 fish fillets into batter, allowing excess batter to drain off, then gently drop into oil and fry until crisp and golden. Remove with a slotted spoon and drain on paper towel. Repeat with remaining 6 fish fillets. Spread tartare sauce onto pretzel rolls, top with fish and serve with lemon wedges and dill sprigs.
This recipe was adapted from Feast magazine, October 2013, Issue 25.