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TEST KITCHEN APPROVED

Pretzel-Crusted Catfish

Name: Pretzel-Crusted Catfish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Kelly Williams, Forked River, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

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

TEST KITCHEN APPROVED

Pretzel-Crusted Catfish

2 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:15 min

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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

Text Ingredients

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Directions

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. 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.