Sauce: Beat the egg whites until stiff and set aside.
Put the egg yolks into a bowl and place over a pot of warm water. Beat with an electric mixer until they are light and creamy. Remove from the heat. Add the mustard and a pinch of fresh ground salt and pepper and continue beating gradually adding 1/4 cup oil, drop by drop. If the mayonnaise should curdle and lose its bulk add some of the beaten egg white. Continue to add the remainder of the oil so that the mixture is smooth and creamy. Add the boiling water. Set aside. Have several little bowls ready for mixing use. To 1 tablespoon of mayonnaise in a bowl, add the garlic and mix together. Place on a fondue sauce tray.
Place 1 heaping tablespoon of mayonnaise into each of 6 small bowls and add to one, gherkins and capers. In the second bowl, parsley. In a third, tarrragon and chervil. In a fourth bowl the curry powder. In the fifth tomato paste and brandy. Sixth bowl the anchovies. The seventh bowl should be the flaked almonds, without mayonnaise. Pour these sauces into the fondue sauce trays. Remove all bones from the fish. Cut the fish into bite-size pieces. Heat the oil in the fondue pot and set the fish cubes attractively on a serving platter. Place a piece of fish on a skewer and dip it into the oil for 1 to 2 minutes and then dunk into the various sauces.
Recipe courtesy of Graham Kerr