Seafood Fondue Recipes

For seafood fondue you need a metal fondue set as it needs to take the heat of boiling oil.

Also a word of caution - now I realise I'm not your mother, but look at that sentence above 'boiling oil'... be careful and warn your guests and above all, keep the pot well away from children and animals who could knock it over.

OK then - lecture over and on with the recipes.

So, set up your fondue (you could always substitute a deep fat fryer) half fill with oil, switch it on and get your party going.

A mixed seafood platter would make a good centrepiece - arranged attractively on an oval dish.

Seafood Fondue Recipes

You could use

Breaded Scampi
Battered Scampi
Breaded Seafood
Whitebait
Scallops
Battered Squid rings
Cubed monkfish
Whole uncooked prawns (shrimp)
Cubed lobster tails

Do not use white fish - it will flake in the oil as it cooks.

The exception to this would be if you were to use a batter - maybe Japanese Tempura batter would be a bit light as it's not made to coat the fish entirely - you might try one of the batter recipes that I have - you will find it on the 'Fried Seafood' page on the menu bar.

Cubes of bread can be fried in the fondue.

Other ideas for you to try with your seafood fondue recipes are vegetables. They need to be small - bite sized really.

Small button mushrooms (try breaded from the frozen section)
mangetout
Onion rings
Courgette cut into 2" (5cm) batons

Have a look in the frozen section at your supplier, to see if there are any other things you could use - maybe cod bites.

Check the instructions on the individual packets for cooking times - but generally a minute or two will be enough.

You also need to bear in mind that with all your guests thrusting their cubes of fish or bread into the oil at the same time, the temperature of the oil is going to be brought down and the cooking time will be extended.

Just use common sense - there are no 'law suits' pending here - give each other advice on if it looks cooked and err on the side of caution.

You could put on the seafood fondue and a selection of salads and dips with crusty brown and white rolls and lemon wedges.

Try tartare sauce, thousand island dressing, mayonnaise or your favourite seafood dips.

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