Fish Fondue Tips

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Fish fondues

Firm fish and shellfish are best for fish fondues, although flaked fish such as crab will add a delicate touch to the dish. Flat fish need to be boned and the skin removed before being cut into bite-sized pieces. Shrimp should be peeled, mussels shelled, and squid cleaned and cut into bite-sized pieces. Dry white wine is very good for fish fondues; a dash of brandy adds another level of flavor. Oil is used for deep-frying.

Fish fondues are often lighter, with the shellfish such as shrimp and mussels used as a dipper. French and pita breads are other alternatives, as are cheese straws and puff pastry crescents. Tartar sauce and a salad would complete the meal.

Shellfish fondues will benefit from wines that are crisp, dry, and white, such as a Muscadet sur lie, Chablis, New World Sauvignon Blanc, or an unoaked or lightly oaked Chardonnay.