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
- 1-1/2 pounds catfish fillets, cut into 1-inch pieces
- 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, finely crushed
- Oil for frying
- Lemon wedges, optional
- Sprinkle catfish with salt and pepper. In a shallow bowl, whisk eggs, mustard and milk. Place flour and crushed pretzels in separate shallow bowls. Dip fish in flour to coat all sides; shake off excess. Dip in egg mixture, then in pretzels, patting to help coating adhere.
- Heat 1/4 in. of oil to 375° in an electric skillet. Fry fish, a few pieces at a time, 1-2 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. If desired, serve with lemon wedges. Yield: 4 servings.
Originally published as Pretzel-Crusted Catfish Bites in Taste of Home September/October 2013
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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