Pretzel-Crusted Catfish Recipe

Pretzel-Crusted Catfish Recipe photo by Taste of Home

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I'm not a big fish lover, so any concoction that has me loving fish is a "keeper" in my books. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with butter and honey! —Kelly Williams, Forked River, New Jersey

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Pretzel-Crusted Catfish Recipe

Prep: 15 min. Cook: 5 min./batch

Yield: 4 Servings

15 5 20

Ingredients

4 catfish fillets (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
1/3 cup Dijon mustard
2 tablespoons 2% milk
1/2 cup all-purpose flour
4 cups honey mustard miniature pretzels, coarsely crushed
Oil for frying
Lemon slices, optional

Directions

Sprinkle catfish with salt and pepper. Whisk the eggs, mustard and milk in a shallow bowl. Place flour and pretzels in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with pretzels.
Heat 1/4 in. of oil to 375° in an electric skillet. Fry fillets, a few at a time, for 3-4 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Serve with lemon slices if desired. Yield: 4 servings.

reader says spicy brwon or honey mustard aslo works well in place of Dijon

Originally published as Pretzel-Crusted Catfish in Simple & Delicious February/March 2013, p26