Fish Stick Fondue Food

"IT'S A KEEPER!" FISH STICK CASSEROLE

There are several versions of this recipe, this is how I make it. My nephews LOVE it! It tastes like cheesey fish sticks, potatoes and a slight taste of creamy tartar sauce all baked into one! :) **If you don't like tartar sauce, simply omit the sweet pickle relish. But we LOVE it just like this! :)

Provided by Wildflour

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (2 lb) bag frozen hash brown potatoes (the cubes, not the shredded)
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 (10 3/4 ounce) can cheddar cheese soup, undiluted
1 cup mayonnaise (do not sub light)
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/2 small onion, chopped fine
8 ounces shredded four-cheese Mexican blend cheese
18 mrs. paul select cuts frozen fish sticks

Steps:

In lg.
bowl, stir together all ingredients except for half of the cheese and the fish sticks.
Spread into 13x9 baking dish.
Top with frozen fish sticks in 3 rows of 6 longways.
Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
Bake at 350•, uncovered, for about 35-40 minutes.
Serve with coleslaw and garlic bread.

Nutrition Facts : Calories 559.2, Fat 32.8, SaturatedFat 11.4, Cholesterol 67.1, Sodium 1405.6, Carbohydrate 49.4, Fiber 3, Sugar 6.5, Protein 18.3

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

FISH STICKS WITH TARTAR SAUCE

Fish Sticks with Tartar Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 41m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1-pound piece boneless, skinless cod and/or boneless chicken strips*
2 cups panko (Japanese coarse bread crumbs)
1 cup all-purpose flour
2 teaspoons kosher salt, plus for seasoning
3 large eggs
Freshly ground black pepper
Corn oil, for frying
Tartar Dipping Sauce, recipe follows
2/3 cup mayonnaise
1/4 cup sweet pickle relish
Freshly squeezed juice from 1/2 lemon (about 1 tablespoon)

Steps:

Prepare a paper towel-lined baking pan and set aside. Cut each fillet into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.
Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping sauce.
Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve.

FISH STICK SANDWICHES

Fish Stick Sandwiches image

Make the most of convenient frozen fish sticks with these fun family-pleasing sandwiches - Cherie Durbin, Hickory, North Carolina

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/4 cup butter, melted
2 tablespoons lemon juice
1 package (11.4 ounces) frozen breaded fish sticks
2 tablespoons mayonnaise
6 hot dog buns, split
Shredded lettuce, chopped onion and chopped tomatoes, optional

Steps:

In a shallow bowl, combine butter and lemon juice. Dip fish sticks in butter mixture. Place in a single layer in an ungreased baking pan., Bake at 400° for 15-18 minutes or until crispy. Spread mayonnaise on bottom of buns; add fish sticks. Top with lettuce, onion and tomato if desired. Replace bun tops.

Nutrition Facts : Calories 355 calories, Fat 20g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 572mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

FISH STICK SUPPER

Fish Stick Supper image

Make and share this Fish Stick Supper recipe from Food.com.

Provided by papergoddess

Categories One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) package frozen hash brown potatoes
4 eggs
2 cups milk
1 tablespoon dried onion flakes
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
1 1/4 teaspoons seasoning salt, to taste
1/8 teaspoon pepper, to taste
1 cup shredded cheddar cheese (4 oz.)
1 (12 ounce) package frozen fish sticks (about 18-20)

Steps:

Break apart hash browns; set aside.
In a large bowl, beat eggs and milk.
Add onion, dill, seasoned salt, and pepper.
Stir in hash browns and cheese.
Put mixture into a sprayed or greased 11x7x2-inch baking pan.
Arrange fish sticks over the top.
Bake uncovered at 350°F for 50 minutes, or until top is golden brown and fish flakes with a fork.
Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 275.8, Fat 15.3, SaturatedFat 6.1, Cholesterol 142.7, Sodium 341.2, Carbohydrate 20.3, Fiber 1.3, Sugar 1.6, Protein 14.3

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