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Pretzel-Crusted Catfish

 Pretzel-Crusted Catfish
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/Total Time: 30 min.


  • 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


  • 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.
reader says spicy brwon or honey mustard aslo works well in place of Dijon
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Pretzel-Crusted Catfish (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.