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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 book. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with 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 User ID: 7132464 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 User ID: 1236761 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 User ID: 7124309 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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