This type of fondue is probably the easiest, tastiest and fastest to prepare, but it is also the most fattening!
TO DRINK: A bright, wooded Semillon has lemony flavours that work well with seafood dishes
- 200ml cooking oil
- 200g butter
- 2 hake fillets, cut into bite-size strips
- 60ml (¼ cup) cake flour
- 800g prawns, cleaned
Heat the oil and butter gently over medium heat until the butter starts to bubble.
Pour into a fondue pot.
Toss the hake with the flour and dust to remove any excess..
Have each guest loop a strip of fish over a sturdy bamboo skewer and dip in the oil until lightly browned. Spear the prawns with fondue forks or bamboo skewers and cook until light pink. Don’t overcook the prawns as they will get tough.