German Fish Fondue
4 servings
30 minutes
German fish fondue is an unusual blend of refined European cuisine and the simplicity of home dining. This recipe is likely inspired by traditional Swiss fondue, but instead of cheese, tender fish infused with saffron and lemon takes center stage. After marinating, pieces of perch are dipped in a light beer batter with parmesan and then fried to a delicious golden crust. This dish captivates with its crispy coating and juicy center, making it perfect for cozy evenings with family or friendly gatherings. German fish fondue pairs wonderfully with light sauces and fresh vegetables, creating a harmonious balance of flavors and textures.
1
Cut the fish into cubes and marinate in salt, lemon juice, and saffron for an hour. Whisk half of the flour with beer, add cheese, and carefully add oil — the batter should be thick and runny.
- Sea perch fillet: 1 kg
- Salt: to taste
- Lemon: 2 pieces
- Saffron: pinch
- Wheat flour: 250 g
- Beer: 0.2 l
- Grated Parmesan cheese: 3 tablespoons
- Butter: 3 tablespoons
2
Heat the oil. Dip fish pieces in flour with a fork, then in batter, and fry until golden brown.
- Wheat flour: 250 g
- Vegetable oil: 1 l
- Sea perch fillet: 1 kg
