Every time you see a new fast food commercial they seem to be advertising a meal or sandwich on a pretzel bun. Adding that pretzel flavor into a home cooked meal where catfish is the catch of the day delivers a new outlook to breaded fillets.
The pretzel provides a new taste that is light and won’t alter the flavor of the catfish while proving a wonderful crunch we all look forward to when eating breaded foods.
- 4 (4 ounce) fresh or frozen ½ inch thick catfish fillets
- 1 egg
- 3 tablespoons of Dijon mustard
- 1 tablespoon of milk
- ¼ teaspoon of pepper
- ¼ cup of flour
- 1 cup of coarsely chopped pretzels
- 2 tablespoons of cooking oil
- Pat dry fresh catfish fillets or if frozen, thaw, rinse fillets and then pat dry with paper towels and set aside.
- In a small oval shaped shallow mixing bowl, whisk together the egg, milk, mustard and pepper until smooth.
- In another shallow bowl add the flour and place the crushed pretzels in yet another bowl.
- Then coat the catfish fillets one at a time in the flour first, then into the egg mixture and finally coat them in the pretzel crumbs.
- While breading the catfish fillets heat the oil in a large frying pan over a medium heat.
- Cook the fillets in the hot oiled pan for 6-8 minutes, turning once until the catfish gets a crisp golden brown color.
- Remove from pan and serve while hot.
- Be careful not to over-brown the fillets when cooking.
- Lower the flame if necessary so fillets cook evenly inside and remember to allow a few extra minutes of cooking time to the process.
- These crunchy catfish fillets are great when served with coleslaw on the side in lieu of a traditional salad.
- Serve string beans, candied yams or any other vegetable for a balanced dinner.
© 2013 Beverly Mucha / All Rights Reserved
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