|Frozen fish sticks||12|
|Mussels||1 Pound, cooked, shelled|
|Shrimp||1⁄2 Pound, cleaned and cooked|
|Lobster meat||1⁄2 Pound, cleaned and cooked|
|Vegetable oil/Peanut oil||1 Quart|
|Dill mustard sauce||1 Tablespoon|
|Beef broth||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Dry mustard||3 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Pickle relish||2 Tablespoon|
|Ketchup||1⁄4 Cup (4 tbs)|
|Chili sauce||2 Tablespoon|
|Batter||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Eggs||6 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
1. Heat oil in fondue pot to 375 °F.
2. Spear bite-sized fish and dip fish first into egg-milk mixture, then roll in flour batter.
3. Dip fish carefully into hot oil and cook until golden brown, about 30 seconds to 1 minute.
4. Remove from fondue fork, dip in sauce and enjoy.