This seafood fondue is a type of fondue bourguignonne (hot-oil fondue) that uses shrimp, trout, frog legs, and whatever else you decide to cover in a light tempura batter and cook in hot oil.
Obviously, there are dangers associated with cooking food in hot oil right at your table, so make sure that the fondue pot won’t tip over and that none of your guests will get their sleeves caught around the pot.
Fondue Bourguignonne with Seafood Tempura
|125 ml||(1/2 cup)||Corn Starch|
|250 ml||(1 cup)||All-Purpose White Flour|
|250 ml||(1 cup)||Cold Water|
|To Taste||Salt and Pepper|
|Peanut Oil or Canola Oil|
|Assortment of Seafood Dippers|
1. In a medium bowl, mix the corn starch and flour.
2. Add the water and beaten egg and mix well.
3. Set the dippers on separate plates around your dinner table and place small bowls containing the tempura batter mix you just made.
4. Carefully pour enough oil to fill up to 1/2 or 2/3 of your fondue pot. Make sure that your pot can withstand the high temperatures associated with hot-oil fondue. If you are unsure, review the description of fondue pots.
5. Carefully light the fondue burner and adjust the heat.
6. Place your dippers on a fondue fork, then coat with tempura batter and fry in the fondue pot.
7. Wait about 30 seconds to 1 minute and remove your dipper from the hot oil.
8. Let it cool on your plate for a few seconds.
9. Transfer onto a regular fork and dip into one of the seafood dips.
10. Enjoy and repeat!
While there is no limit to what you can cover in tempura batter and deep-fry, limit your choices to bite-sized items and make sure that there isn’t excessive water as it will cause the oil to splatter.
Here are a few dippers that you can use with this tempura fondue recipe:
- Frog Legs
- Fish Bites (Salmon or Trout)
- Slices of Shiitake Mushrooms
- Green Beans
- Carrot Sticks
Check out the other fish fondue recipes shown in our navigation sub-menu or visit the main seafood fondue recipe.