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Battered and fried white fish pieces; high in protein, moderate-to-high in fat.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Fried kibbeling (150 g) has 348 calories. That works out to 232 calories per 100 g. It contains 21.9 g of carbs, 23.7 g of protein, 18.2 g of fat and 1.2 g of fiber. Its 2 µg of B12 covers 81% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 150 g
348
KCAL / 150G
Carbs
21.9g
· 8% DV
Protein
23.7g
· 47% DV
Fat
18.2g
· 23% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 25% · Protein 27% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 348 kcal | |
| Total fat | 18.2 g | 23% |
| Saturated fat | 3.45 g | 17% |
| Trans fat | 0.12 g | |
| Sodium | 630 mg | 27% |
| Total carbohydrate | 21.9 g | 8% |
| Fiber | 1.2 g | 4% |
| Protein | 23.7 g | 47% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 348 kcal |
| 1 piece (small) | 18 g | 42 kcal |
| 1 ounce (small) | 28 g | 65 kcal |
| 5 piece (medium) | 90 g | 209 kcal |
| 100 g | 100 g | 232 kcal |
| 1 cup (diced) | 135 g | 313 kcal |
| 8 piece (large) | 145 g | 336 kcal |
| 1 serving (large) | 220 g | 510 kcal |
Calculated from 232 calories per 100 g.
Fried kibbeling is a Dutch snack of bite-size white fish pieces coated in seasoned batter and deep-fried. It is usually served hot with a dipping sauce, especially at fish stalls and markets.
Fried kibbeling is made from small pieces of fish, while lekkerbek is typically a larger battered piece or fillet of fish. Both are Dutch fried-fish favorites, but kibbeling is usually eaten as bite-size pieces with a dip.
Fried kibbeling is traditionally made with cod, though pollock and other firm white fish may also be used. The species can vary by fishmonger or packaged product, so the name alone does not guarantee a particular fish.
Fried kibbeling batter is commonly seasoned with a mix that may include pepper, paprika, garlic, or curry spices. Recipes vary, so the flavor can range from gently spiced to more strongly seasoned.
Yes, frozen fried kibbeling can usually be cooked directly in an air fryer without thawing. Arrange the pieces in a single layer and follow the package directions, checking that the centers are hot and the coating is crisp.
Tartar sauce is a classic match for fried kibbeling, and Dutch remoulade is another popular choice. Garlic mayonnaise or a squeeze of lemon also works well; serve sauce on the side to keep the batter crisp.
Yes, fried kibbeling works well in a sandwich or roll. Add lettuce, pickles, and tartar sauce, and assemble it just before eating so the warm fish does not make the bread soggy.
Keep fried kibbeling crisp by draining it briefly on a rack rather than stacking the pieces or covering them tightly while hot. Serve it promptly; trapped steam softens the batter.
Leftover fried kibbeling keeps for about one to two days in the refrigerator when cooled and stored in a covered container. Reheat it until hot throughout in an oven or air fryer for a crisper coating.
Yes, you can freeze homemade fried kibbeling after cooling it completely. Freeze the pieces in a single layer before transferring them to a sealed container, then reheat from frozen in an oven or air fryer to revive the coating.
Vitamins
B12
1.95µg · 81% DV
B3
5.1mg · 32% DV
B6
0.29mg · 17% DV
Vitamin E
2.1mg · 14% DV
Minerals
Selenium
36µg · 65% DV
Iodine
63µg · 42% DV
Phosphorus
278mg · 40% DV
Sodium
630mg · 27% DV
Potassium ⭐
435mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 348 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fried kibbeling is a Dutch snack of bite-sized white fish pieces coated in batter and fried until crisp. It is commonly sold at fish stalls and markets in the Netherlands, with the type of fish varying by vendor.
The coating is crunchy while the fish inside stays tender and mild. In the Netherlands, it is often served hot with a mayonnaise-based or tartar-style sauce; fries or a simple salad make it a more substantial meal. It provides protein, but the batter and frying also contribute fat and carbohydrates. For a lighter serving, pair it with salad and use the dipping sauce sparingly.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.45g
MONOUNSATURATED
6.9g
POLYUNSATURATED
3.75g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.