🍽️ Fish Stick Fondue with Two Dips

Name: Fish Stick Fondue with Two Dips
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g mayonnaise; 100 g yogurt; 1 tsp mustard; 2 tsp grated lemon zest; 2 tbsp lemon juice; salt; pepper (from the mill); lemon zest (for garnishing); 1 can chunky tomatoes (400 g); 1 tbsp red wine vinegar; salt; pepper (from the mill); 2 garlic cloves; 3 tbsp olive oil; 2 tbsp finely chopped basil; basil (for garnishing); 700 g fish sticks (frozen); bell peppers (1 small red, yellow, and green each); 1 lemon; 1 l oil (for deep frying)

780 kcal · 30 min · 4 servings

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Ingredients

150 g mayonnaise
100 g yogurt
1 tsp mustard
2 tsp grated lemon zest
2 tbsp lemon juice
salt
pepper (from the mill)
lemon zest (for garnishing)
1 can chunky tomatoes (400 g)
1 tbsp red wine vinegar
salt
pepper (from the mill)
2 garlic cloves
3 tbsp olive oil
2 tbsp finely chopped basil
basil (for garnishing)
700 g fish sticks (frozen)
bell peppers (1 small red, yellow, and green each)
1 lemon
1 l oil (for deep frying)

Instructions

1. Mix mayonnaise, yogurt, and mustard in a bowl.
2. Add lemon juice and the grated lemon zest.
3. Season the mixture with salt and pepper.
4. Divide the lemon dip among small bowls.
5. Garnish the dip with lemon zest if desired.
6. Peel the garlic cloves.
7. Season the chopped tomatoes with vinegar, salt, and pepper.
8. Press the garlic through a garlic press directly into the tomatoes.
9. Stir olive oil and basil into the tomato mixture.
10. Taste the tomato sauce and adjust seasoning if needed.
11. Divide the tomato sauce among small bowls.
12. Garnish the sauce with fresh basil leaves if desired.
13. Cut each frozen fish stick into three equal pieces.
14. Wash the bell peppers thoroughly.
15. Halve the bell peppers and remove the stem base.
16. Remove the inside, including all white membranes and seeds.
17. Cut the pepper flesh into small cubes.
18. Cut the lemon into wedges.
19. Arrange all ingredients decoratively on a platter.
20. Serve the two sauces separately alongside.
21. Heat the oil in the fondue pot on the stove.
22. Check the oil temperature by placing a wooden spoon handle into it.
23. The oil is ready when small bubbles rise from the wood.
24. Place the pot on the warmer to keep the oil hot.
25. Thread the fish pieces and pepper cubes onto skewers.
26. Fry the skewers in the hot oil until golden brown.

Nutrition per serving

kcal: 780
Protein: 22 g · Fett/Fat: 54 g · Carbs: 41 g