Best Double Dipper Fish Stick Fondue Recipes

DOUBLE-DIPPER FISH-STICK FONDUE

Steps:

• Heat the oven as directed on the box of fish sticks. Put the fish sticks on the counter for 10 minutes.
• Chop the dill pickle into small pieces on the cutting board, using the knife. Put pickle pieces in one of the bowls.
• Add the mayonnaise, horseradish and onion powder to pickle pieces. Stir with the spoon until mixed.
• Put the chili sauce, lemon juice and Worcestershire sauce in the other bowl. Stir with the spoon until mixed.
• Cut each fish stick into 3 pieces on cutting board, using knife. Put fish pieces on the cookie sheet.
• Bake the fish pieces as directed on the box. Use the pot holders to take cookie sheet out of oven. Put fish pieces on the serving platter, using the pancake turner.
• To serve, poke a toothpick into each piece of fish. Or if you like, use pretzel sticks instead of toothpicks. Dunk fish into the dips.

HOW TO FONDUE WITH OIL

Steps:

• Place your electric fondue pot on the dinner table where it will be served. Add oil to our fondue pot, being sure not to fill it pass the max fill line. Secure the electric cord so no one trips over it!
• Plug the pot in and turn the pot to 375°F.
• Meanwhile, add the raw meats and frozen items to individual bowls.
• When the oil is hot, begin cooking food in the pot. Allow each guest (up to 5) to add one raw item to their colored fondue fork directly from the serving bowl and set in the pot. (Do not have guests transfer raw meat to their dinner plates.)
• Each dinner guest can keep an eye on their own food as it cooks, paying attention to what color fondue forks they have. Don't allow too many foods in the oil at one time or it will bring the temperature of the oil down too low. When their food is done, carefully place it on their dinner plate and enjoy with dips or sauces.

RED AND WHITE DOUBLE DIPPERS WITH BLUE CORN CHIPS

Steps:

• Preheat the broiler. Place the bell peppers on a large baking sheet and broil, turning, until the bell peppers have blackened, about 5 minutes. Transfer to a bowl and cover with plastic wrap. Let stand until cooled.
• While the peppers cool, make the creamy garlic lime dip. Stir the sour cream, lime juice, cilantro, coriander, zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until smooth. Stir in 1 to 2 tablespoons of water to adjust the consistency to your liking.
• Rub the skin off the bell peppers and remove the stem and seeds. Put in the bowl of a food processor or the carafe of a blender. Add the tomato, piquante peppers, onion, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until chunky. Transfer to a serving bowl and season with the hot sauce, salt and pepper.
• Serve the blue corn tortilla chips with the red pepper sauce and white dip.

FISH STICK FONDUE

Steps:

• 1. Prepare lemon mayonnaise, and tomato dip (separate recipes) if using.
• 2. Cut the frozen fish sticks crosswise into 3 pieces. Halve and clean peppers and cut into pieces. Cut lemon into wedges. Arrange all ingredients decoratively.
• 3. Heat oil in fondue pot on the stove, then set on the burner. At the table, fry fish and peppers until golden brown. Sprinkle with lemon and pass the sauces.
• 4. 4. Other good accompaniments: Potato salad with a vinaigrette dressing or a green salad. Tip: Breaded frozen fish fillets, poultry, or vegetable sticks can be substituted for fish sticks.