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Pretzel-Crusted Catfish Bites Recipe

Pretzel-Crusted Catfish Bites 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
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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: 637 calories, 34g fat (5g saturated fat), 160mg cholesterol, 1503mg sodium, 48g carbohydrate (2g sugars, 2g fiber), 33g protein .

Reviews for Pretzel-Crusted Catfish Bites

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janeenj 199399
Reviewed Oct. 23, 2013

"Great alternative to my usual breading go-tos of homemade breadcrumbs or Panko mix. Love the addition of Dijon to the egg dip. I preferred plain pretzels and used larger ones as mini pretzels may make a little salty."

cast_iron_king 153347
Reviewed Sep. 29, 2013

"I was a little worried that the mustard flavors were going to overwhelm the catfish, but they were surprisingly mellow once cooked! I used larger catfish nuggets than called for but otherwise made the recipe exactly as written, and it is a definite keeper! Nice crispy coating and just the right hint of mustard flavor."

rllewis7 126762
Reviewed Aug. 26, 2013

"I used this recipe with boneless, skinless chicken breasts, cut into nuggets and served with additional Dijon mustard for dipping sauce. The pretzels were a really fun twist and created a great crunchy texture."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.