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Pretzel-Crusted Catfish Bites

 Pretzel-Crusted Catfish Bites
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 ServingsPrep: 25 min. Cook: 5 min./batch


  • 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.
Nutritional Facts: 1 serving equals 637 calories, 34 g fat (5 g saturated fat), 160 mg cholesterol, 1,503 mg sodium,

2 of 2

Pretzel-Crusted Catfish Bites (continued)

Nutritional Facts: 48 g carbohydrate, 2 g fiber, 33 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.