Savory Seafood Fondue Recipes

If you love fondue and love seafood, you are going to LOVE seafood fondue! The combination of fresh seafood mixed with traditional and new dipping sauces is nothing short of a heavenly experience.

Invite your fish-loving friends over for a pot of savory fondue of scallops, swordfish, shrimp or salmon. Or have a combination of different fish. It's hard to go wrong when you buy the freshest fish possible.

Great dipping sauces include cocktail sauce of course, chutneys and believe it or not, guacamole or avocado sauces are to die for with fish fondue.

Offer lemon wedges and a Caesar Salad. Have sourdough bread available and finish up with a platter of fruit and cheese. Nothing could be more mouthwatering!

To make it really easy, pot luck it. Have your friends make their favorite dipping sauce, bring the wine, bring the bread and bring the salad. All you need to do is provide the place, the fondue pot, the fish and some candles. Voila! Instant party.

Here's a perfect recipe to start off with:

What you'll need:
- your choice of fresh fish: scallops, swordfish, shrimp, salmon
- lettuce or greens for decoration
- lemons
- vegetable oil for fondue pot

First, cut your salmon and swordfish into 3/4 inch squares. Make sure you discard any skin or bones. Peel and de-vein your shrimp. (if you are running out of time, places like Trader Joe's have really great frozen shrimp. Okay to use, just thaw it first.) Cut the scallops into bite-size pieces.

Fill your fondue pot 1/3 to 1/2 full with oil. Heat the oil to about 375 degrees F. If you are using an electric fondue pot, use it according to the instructions. The oil should be hot enough so that the fish sizzles and the oil bubbles vigorously when it comes in contact with the oil.

Carefully place the hot fondue pot over your table top heating element, or if using electric fondue pot, plug it in from the table and make sure no one trips on the cord. You'll need to keep the heat adjusted so that the oil maintains the correct temperature. Very important to keep the oil hot. If you don't, the fish will absorb too much oil and not cook properly.

Arrange your raw fish on large lettuce leaves or other greens on a platter. It's much more appealing to look at when you do this.

As in all fondue gatherings, give each guest or participant their own fondue fork or bamboo skewer and have them spear a piece of fish and dip it into the bubbling oil to cook. When the fish starts to turn a bit brown around the edges (around a minute depending on the temperature of the fish) it is done and ready to eat.

The number of servings depend on how much fish you buy and how big your fondue pot is. Usually, one pot will serve 4-6 people easily.

Other types of fish that work well with seafood fondue are, halibut, sea bass, and orange roughy.

If you are interested in more fondue cooking tips, I've provided another page full of interesting and useful info that will only enhance your fondue experience. Enjoy, enjoy and enjoy some more!

Below are some fabulous dipping sauce recipes to serve with seafood fondue.

Seafood Fondue Dipping Sauces
Anchovy Sauce
Avocado Sauce
Chipotle Tartar Sauce
Cocktail Sauce
Cold Béarnaise Sauce
Dill Sauce
Horseradish Dipping Sauce
Sauce Rémoulade
Spicy Cocktail Sauce
Sour Cream Mustard Sauce
Tartar Sauce
Teriyaki Sauce


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