Drain 2 lbs. fresh or frozen salmon and/or halibut steaks, 1" thick; pat dry. Cut fish into 1" pieces. Prepare sauces (below). Cover fish and sauces; refrigerate. About 15 minutes before serving, drain fish again; pat dry to prevent splattering.

Prepare oil and cook fish as directed for Beef Fondue except - cook fish until light brown. Dip into sauces.

4 servings

Dill Sauce:
Mix 1/2 cup sour cream, 1/4 cup mayonnaise, 1 1/2 tsp. dill weed and 1/2 tsp. seasoned salt.

3/4 cup

Tartar Sauce:
Mix 1/2 cup mayonnaise, 1 tbsp. finely chopped dill pickle, 1 1/2 tsp. chopped parsley, 1 tsp. chopped pimiento and 1/2 tsp. grated onion.

1/2 cup

Lemon Butter Sauce:
Heat 1/2 cup butter or margarine, 2 1/2 tsp. grated lemon peel and 1/4 cup lemon juice until butter melts. Serve at room temperature.

About 3/4 cup.