Deep Fried Fish Fondue
|Fish fillets||1 Pound, cut into 2 1/2 x 3/4 x 1/4 inch strips|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Cooking oil||1 1⁄2 Cup (24 tbs) (For Deep Frying)|
|Tartar sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Drain uncooked fish thoroughly; pat dry with paper toweling.
Stir together flour and salt.
Thread fish onto bamboo skewers.
Coat fish with flour mixture; dip in beaten eggs, then in bread crumbs.
Pour oil into fondue cooker to no more than half the capacity or to depth of 2 inches.
Heat over range to 370°.
Add 1 teaspoon salt.
Transfer cooker to fondue burner.
Fry fish in oil till golden brown, about 1 minute.
Transfer to dinner fork; dip in Tartar Sauce: Combine 1 cup mayonnaise or salad dressing, 3 tablespoons snipped parsley, 2 teaspoons chopped canned pimiento, and 1 teaspoon grated onion; chill.
Makes about 1 cup sauce.