At St George’s, the start of the school year always coincides with one of Luxembourg’s most cherished traditions: the Schueberfouer. While public school students are wrapping up their summer holidays and preparing for the new academic year on 15 September,  at St George’s we are already back in the classroom — just as the fairgrounds come alive. 

For many Luxembourgers, this time of year is deeply nostalgic. The Schueberfouer isn’t just a funfair; it’s a cultural landmark that marks the end of summer and the beginning of new routines. Personally, I’ve always felt a strong emotional connection to this season — and one tradition in particular stands out: the Fouerfësch. 

This crispy fried fish is more than just a snack. It’s a symbol of shared memories, family outings and the comforting rhythm of annual traditions. That’s why I’m delighted to share this culinary icon with our school community. 

What is the Fouerfësch? 

The Fouerfësch has been a staple of the Schueberfouer since the early 20th century. Vendors began selling freshly fried whiting or cod, wrapped in paper and served with mustard or pickles. Over time, it became a must-have treat — a bite of Luxembourgish heritage that connects generations. 

Whether you’re a longtime local or new to the country, tasting a Fouerfësch is a delicious way to experience the culture. 

Fun Fact 

Did you know that enjoying a Fouerfësch with a glass of dry Moselle white wine is considered a classic pairing? Some say the fair wouldn’t feel complete without it! 

Try it yourself: Traditional Fouerfësch

Adapted from Ketty Thull, Luxembourg’s legendary cookbook author

Ingredients

•  4 whiting or haddock (approx. 300g each) 

•  50g flour (for dusting) 

•  Salt and pepper 

For the batter 

•  250g flour 

•  4 egg yolks 

•  40ml peanut oil 

•  250ml beer 

•  5g salt 

•  4 egg whites (beaten until stiff) 

•  2L frying oil 

Instructions

1.  Preheat fryer to 150°C. 

2.  Clean and season the fish. 

3.  Mix batter ingredients and let rest for 20 minutes. 

4.  Fold in egg whites. 

5.  Dust fish with flour, dip in batter, and fry for 10 minutes. 

6.  Drain and serve with salad, fries, or remoulade sauce.