A central element of the appeal of kibbeling is that it’s portable and convenient. It’s an easy snack to grab while you’re exploring the architecturally stunning streets of Amsterdam. The Dutch understand how satisfying a warm, fried, greasy snack can be on both a hot summer day and a chilly fall afternoon.
Today, vishandels (fish vendors) and street food stalls in big cities along the coastal beach towns of Holland prepare kibbeling not just from cod, but from all sorts of less expensive white dish, like pollock, hake, whiting, and haddock. Kibbeling is served on a schotel, a disposable serving tray, and the experience is not complete without a range of dipping sauces. The most common are ravigote (a combination of vinegar, shallots, and capers), remoulade, cocktail sauce, and garlic aioli, known in the Netherlands as knoflook saus.