Friday is fish day! How to make the tastiest lekkerbekjes yourself

In the Netherlands, a lekkerbekje is a fried white fish fillet with a crispy batter around it. A good lekkerbekje naturally has no bones and is made with beautiful fresh fish, such as pollock, cod, whiting or hake. Just as Japanese cuisine has tempura, it’s fun to fry some vegetables alongside the fish fillets. Serve with fresh rémoulade sauce.

• Sift the flour together with the turmeric and whisk it with the water and eggs into a smooth batter. Season the batter with salt and pepper.
• Heat the sunflower oil to 180 °C. Dip a piece of pollock fillet into the batter. Tap the excess batter against the edge of the bowl. Carefully slide the fish into the hot oil and fry for 4 to 5 minutes until golden brown and just cooked through.

• Remove the fish fillets from the oil with a slotted spoon and let them drain on paper towels. Fry all the fillets and the extra vegetables in the same way. Sprinkle with a little salt after frying.
• Serve with rémoulade sauce. Rémoulade sauce is vinaigrette (salad dressing) with finely chopped green herbs, pickles and capers added.