Fish Stick Fondue

Ingredients

• 150 g mayonnaise
• 100 g yogurt
• 1 tsp Mustard
• 2 tsp grated lemon zest
• 2 tbsp lemon juice
• Salt
• pepper (ground)
• lemon zest for garnish
• 1 can diced tomatoes (400 g)
• 1 tbsp red wine vinegar
• Salt
• pepper (ground)
• 2 Garlic cloves
• 3 tbsp olive oil
• 2 tbsp finely chopped basil
• basil for garnish
• 700 g fish sticks (frozen)
• paprika peppers (one small red, yellow and green each)
• 1 lemon
• 1 l oil for frying

Instructions

1. 1.

   Whisk mayonnaise with yogurt and mustard, stir in lemon juice and zest, season with salt and pepper. Spread the lemon dip into bowls and garnish with lemon zest if desired.

2. 2.

   Peel garlic cloves. Season diced tomatoes with vinegar, salt and pepper, press garlic through a press and mix in olive oil and basil, taste to adjust. Spoon sauce into bowls and garnish with basil leaves as desired.

3. 3.

   Cut frozen fish sticks into three pieces each. Wash peppers, halve them, remove seeds and white membranes, cut into small cubes. Slice lemon into wedges.

4. 4.

   Arrange all ingredients decoratively on the table and serve the dips alongside.

5. 5.

   Heat oil in a fondue pot over the stove (it is hot enough when small bubbles appear on a wooden spoon handle), then place it on a rechaud to keep it hot. Skewer fish sticks and pepper cubes, fry them in the hot fat until golden brown.