DOUBLE-DIPPER FISH-STICK FONDUE

Double-Dipper Fish-Stick Fondue image

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

Ingredients

2 boxes (8 ounces each) frozen breaded fish sticks
1 large dill pickle
1/2 cup mayonnaise or salad dressing
1 teaspoon prepared horseradish
1/2 teaspoon onion powder
1/2 cup chili sauce
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
Pretzel sticks, if you like

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