Pretzel-Crusted Catfish Recipe
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
- 4 catfish fillets (6 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Eggland's Best 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
- 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.
Originally published as Pretzel-Crusted Catfish in Simple & Delicious February/March 2013, p26
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Aug. 30, 2013
Absolutely delicious! I've made this several times already:)