Pretzel-Crusted Catfish Recipe
Pretzel-Crusted Catfish Recipe photo by Taste of Home
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Pretzel-Crusted Catfish Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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


  1. 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.
  2. 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

Light-Bodied White Wine

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

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leh2020 User ID: 1692203 185177
Reviewed Aug. 30, 2013

"Absolutely delicious! I've made this several times already:)"

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