Hot Oil Fondue

Hot Oil FondueHot oil fondue is much like having a personal deep fat fryer on your dinning room table, for all your guests to use, cooking their meal, or them cooking it for you.  Try this style of fondue as an alternative to the traditional cheese fondue.  Hot Oil Fondue can be served along side a cheese fondue, to add a different element to the shared dining experience.

Using hot oil instead of cheese, requires a type a few different steps and ingredients.  First, cut up and marinate some different meats ahead of time (beef | pork | lamb | bison | venison), seafood (fish | prawns | scallops) and poultry (chicken | turkey | duck | fowl) into small bite size pieces, to help ensure fully cooking the protein faster.  Any food added to the hot oil should also be as dry as possible, to minimize the splatter and popping of hot oil, that can cause burns.  It is very similar to cheese fondue, as all the ingredients need to be prepared before hand, so they can just be enjoyed and the pressure if off the ‘chef’ of the night and transferred to your guests.

When serving hot oil fondue, it’s a good idea to have two plates for all your guests, one plate for raw food, while the second is for cooked food.  It’s also helpful to have other forks | skewers for people to use to eat what they create, as the fondue fork may be too hot to use, while also the ‘double dipping’ isn’t as sanitary.

A standard fondue pot can be used for Hot Oil Fondue.  Sterno, alcohol gel or an electric heated unit will get to the desired temperature.  With regards to the type of oil to use for a Hot Oil Fondue, I suggest rendered fat, as it has more flavor, moisture has been removed and usually has a smoke point.  My favorite fats to use are rendered duck fat (the most flavor, IE think duck fat fried potatoes), rendered pork fat or beef tallow. For oil, I suggest Avocado oil (520°F | 270°C), rice bran oil (450°F | 232°C), refined peanut oil (445°F | 231°C) or coconut oil  (450°F | 232°C). These oils have a higher smoke point or higher temperature, to prevent the oil from burning.  Do not use canola oil, vegetables (corn safflower | sesame), extra virgin olive oil or other GMO oils that have high amounts of Omega 6, as they can burn or go rancid faster.

Below are a few different Beer Cuisine inspired marinades for meat, poultry and seafood.  Once these proteins are cooked, there are three sauce recipes for your guests to finish off their creations.

 

Serves: 6 as an entrée

 

Special Equipment:

1        each             All-Clad Stainless Steel Fondue Pot

1        each             Sterno Cooking Fuel

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2008 | Issue #13

Check out my other Beer Fondue recipes.

Hot Oil Fondue
Votes: 6
Rating: 3.17
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Rate this recipe!
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Hot Oil Fondue: Having pre-cut and marinated meat | seafood | chicken | vegetables | breads to dip into hot oil, invites your guests to become chefs of their own meal.
Servings Prep Time
6 guests 15 minute
Cook Time Passive Time
5 minute 2 hour
Servings Prep Time
6 guests 15 minute
Cook Time Passive Time
5 minute 2 hour
Hot Oil Fondue
Votes: 6
Rating: 3.17
You:
Rate this recipe!
Print Recipe
Hot Oil Fondue: Having pre-cut and marinated meat | seafood | chicken | vegetables | breads to dip into hot oil, invites your guests to become chefs of their own meal.
Servings Prep Time
6 guests 15 minute
Cook Time Passive Time
5 minute 2 hour
Servings Prep Time
6 guests 15 minute
Cook Time Passive Time
5 minute 2 hour
Ingredients
Hot Oil Fondue Ingredients:
  • 5 - 6 cup oil, such as rendered fat (duck | goose | chicken | beef), avocado, rice bran or coconut oil
Marinated Kobe Beef Ingredients:
Witbier Brined Prawn Ingredients:
Stone-Ground Mustard Sauce Ingredients:
Horseradish Cream Ingredients:
Herb Butter Ingredients:
Servings: guests
Units:
Instructions
Hot Oil Fondue Directions:
  • In a cast-iron fondue or medium heavy-bottom pot, fill half full with oil of choice. Place the pot over high heat, warm oil to 375˚F | 191°C. Carefully move the hot pan to the fondue stand or a portable burner. Keep heat on low, checking temperature to stay around 325°F | 163°C - 375˚F | 191°C. A candle will not keep the oil hot enough to use as a cooking liquid. Use Sterno Cooking Fuel or a portable Butane stove to keep the oil hot enough to cook the prepared food.
  • Place the prepared and marinated beef and prawns near the oil pot. Take a fork skewer and spear a piece of meat, place it carefully in the hot oil between 30 seconds (rare), 45 - 60 seconds (med-rare) to 90 seconds (well-done). Remove from the oil, letting oil drip off for a second, then dip in side sauces (Stone-Ground Mustard Sauce | Horseradish Cream | Herb Butter)
  • For the Witbier Marinated Prawns, cook for 90 seconds to cook completely through. Precooked potatoes also work well with this style of fondue.
  • If serving without a cheese fondue, serve with a garden salad and fresh bread.
  • Warnings: With hot oil, more care should be taken. Make sure the fondue stand or burner is flat and the pot sits level. Have a fire extinguisher close by, just in case. Keep any flammable materials away from the open flame.
Marinated Kobe Beef Directions:
  • Trim the meat of any fat or sinuous tissue and cut into thin strips, cutting across the grain. In a medium bowl, add beer and beef, seasoning with salt and pepper. Let rest at room temperature for at least 2 and up to 24 hours. Remove the meat from the beer and pat dry to reduce spattering when frying. Lamb, venison, buffalo, bison or other game meat can be substituted for the beef.
Recipe Notes

Other Beer Cheese Sauce | Fondue Tips: 

Other Beer Cheese Sauce| Fondue Recipes:

Beer Cheese Sauce
Beer Cheese Sauce
Chocolate Cherry Fondue
Chocolate Stout Fondue
Dungeness Crab Fondue
German Beer Cheese Sauce
Goat Cheese Fondue with Chanterelle Mushrooms and Gueuze
Hot Oil Fondue
Home Brew Chef Sean Z. Paxton
Point Reyes Blue Cheese & Oatmeal Stout Fondue
Sanctification Fondue

Sean Paxton

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