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Fooderella makes...

Fish & Chips Swiss Style

Claudia Keller

As every January I am determined to do more sports, eat more fruit and veg and cut out the booze in the year ahead. So this morning I ate pomegranate seeds and porridge for breakfast and went on a 1 hour run. Perfectly in line with my new year's resolutions! Sometime in the afternoon, however, things went pear shaped. Me and my better half discussed dinner. We were going to cook fish. Steamed with veg? Nah. Braised in broth or milk? Nah. Deep fried in beer batter? Hell yeah! 

I love fish and chips. Of course the fish is best if fried super fresh. In Switzerland the winter months are Fondue months. We had a Fondue Bourgignon on Christmas Eve. Fondue Bourgignon is the one where you fry pieces of meat in a Fondue pan full of fat. Do you see where this is going? Yes, we were having a fish & chip Fondue! Easy as pie. For the batter I whisked 200g flour, 2 teaspoons of baking powder, a pinch of salt and 2.5 dl of ice cold beer. The bowl with the batter was put on the table together with oven chips, cauliflower and sauce tartare. We then dipped the pieces of fish (cod) in the batter and fried them in the Fondue pan (filled with sizzling coconut oil). And the Fish & Chips Fondue was born. Dangerously delicious.

Floured... 

Floured... 

Battered... 

Battered... 

Dunked... 

Dunked... 

Look at that golden beauty!  

Look at that golden beauty!  

Fabulous!  

Fabulous!  

And it also works with veg!  

And it also works with veg!  

Next up is the Mars Bar and Milky Way Fondue.  

Just kidding.  

Or am I?