Fried Fontina & Celeriac with Dill Beer Sauce
  
 
 Step 5:

If that's the case, pour in about half of your bottle of beer. Scrape the bottom of the saucepan after adding the beer, making sure to get all the little browned bits of salt pork and vegetable scraped up. That's good flavor for our sauce.

Now add about 1/2 cup of chicken broth.

Bring to a boil and simmer to reduce by about 1/3 to 1/2. Meanwhile, we'll get to frying.
 

 Step 6:

I fried in peanut oil, but basically any oil would be just fine for this as long as its smoke point isn't ludicrously low. The pan/fryer should be around 350 degrees Fahrenheit.

Procedure is the same for cheese and celeriac. First, dust VERY lightly with seasoned flour (mine is seasoned with hot Hungarian paprika, salt, and pepper).

Shake off the excess, then dip in the beaten egg.

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