lekkerbekje — Netherlands

Lekkerbekje is a Dutch dish of white fish dipped in batter and deep-fried until the coating turns golden and crisp while the fish inside stays moist. The name is a diminutive that translates roughly as gourmand or someone with a taste for good food, describing the appeal of the dish rather than its ingredients. It is a familiar sight at Dutch fish stalls and seaside towns, where it is often set alongside fish and chips as a comparable but distinct order, not always served with fries. Whiting was the fish used, though today a range of white fish, including cod, pangasius, and pollock, is used depending on availability and price. The fillets are seasoned lightly, then coated in a batter of flour, egg and a sparkling liquid such as beer or sparkling water, which keeps the coating light rather than heavy. They are lowered into hot oil and fried for a few minutes, turned once, until the batter is golden and the fish flakes easily, then drained briefly before serving. The fish is generally served hot, wrapped in paper or on a plate, with a wedge of lemon and a generous spoon of tartar sauce; some stalls add a curry-mayonnaise or spiced sauce instead. The thickness of the batter and the choice of fish shift with the vendor, but the format, a fried fillet eaten by hand or with a small fork, stays consistent.