Best Pretzel Coated Fried Fish Recipes

PRETZEL-CRUSTED CATFISH

Pretzel-Crusted Catfish image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 catfish fillets (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 large 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

Steps:

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. oil to 375° in an electric skillet. Fry fillets, a few at a time, until fish flakes easily with a fork, 3-4 minutes on each side. Drain on paper towels. Serve with lemon slices if desired.

Nutrition Facts : Calories 610 calories, Fat 31g fat (4g saturated fat), Cholesterol 164mg cholesterol, Sodium 1579mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein.

PRETZEL CRUSTED COD WITH APRICOT DIJON SAUCE

Pretzel Crusted Cod with Apricot Dijon Sauce image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

PRETZEL CRUSTED COD:
1/3 cup light salad dressing
1 tsp. seasoned salt
4 oz. small twist pretzels (3 1/2 cups)
4 (4 oz.) cod fillets
2 to 3 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA
APRICOT DIJON SAUCE:
2/3 cup Smucker's® Apricot Low Sugar Preserves
1 tbsp. Dijon mustard
1 tbsp. plus 1 teaspoon fat-free half-and-half
2 tbsps. minced flat leaf parsley, if desired

Steps:

COMBINE salad dressing and seasoned salt in a small bowl. Pulse pretzels in a food processor until pretzels are finely chopped, leaving some small pieces; this makes about 1 cup. Place in shallow dish.
SPREAD each side of fish with salad dressing mixture; coat with crushed pretzels. Heat 2 tablespoons oil in large nonstick frying pan over medium heat. Saute fish slowly, cooking 3 to 4 minutes per side (or until golden brown and internal temperature reaches 145 degrees F) adding additional oil if necessary. Keep fish warm.
WHISK apricot preserves, Dijon mustard and half-and-half together in a small saucepan over medium-high heat. Cook until sauce is creamy and thickens slightly. Serve sauce over fish. Garnish with fresh chopped parsley, if desired.