DOUBLE-DIPPER FISH-STICK FONDUE
Fish sticks for everyone! Kick up the intensity with zesty dip to dunk fish in.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 355, Carbohydrate 23 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 920 mg
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