Fish Fondue Recipe
Ingredients
| 12 frozen fish sticks | ||
| Mussels | 1 Pound, cooked, shelled | |
| Shrimp | 1/2 Pound, cleaned | |
| Lobster meat | 1/2 Pound, cleaned | |
| Vegetable oil | 1 Quart | |
| Dill Mustard Sauce | ||
| Beef broth | 1/4 Cup (16 tbs) | |
| Dry mustard | 3 Tablespoon | |
| Mayonnaise | 2 Tablespoon | |
| Dill | 1 Teaspoon | |
| Tartar Sauce | ||
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Dry mustard | 1/2 Teaspoon | |
| 2 tbsp. pickle relish | ||
| Chili Sauce | ||
| Ketchup | 1/4 Cup (16 tbs) | |
| Chili Sauce | 2 Tablespoon | |
| Batter | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Dip | ||
| Eggs | 6 , beaten | |
| Milk | 1/2 Cup (16 tbs) | |
Directions
1. Heat oil in fondue pot to 375 °F.
2. Spear bite-sized fish and dip fish first into egg-milk mixture, then roll in flour batter.
3. Dip fish carefully into hot oil and cook until golden brown, about 30 seconds to 1 minute.
4. Remove from fondue fork, dip in sauce and enjoy.
2. Spear bite-sized fish and dip fish first into egg-milk mixture, then roll in flour batter.
3. Dip fish carefully into hot oil and cook until golden brown, about 30 seconds to 1 minute.
4. Remove from fondue fork, dip in sauce and enjoy.
Chef
