Crunchy Catfish

By mattyrana

A new spin on traditional fried fish

Ingredients

• 1 lb. fresh or frozen catfish fillets, about 1/2 inch thick
• 1 egg, beaten
• 3 Tbsp. Dijon mustard
• 1 Tbsp. milk
• 1/4 tsp. black pepper
• 1/4 cup all-purpose flour
• 1 cup coarsely crushed pretzels (about 2 cups gross)
• 2 Tbsp. cooking oil
• Thin lemon slices (optional)

Details

Servings 4

Preparation

Step 1

Thaw fish if frozen. Rinse fish and pat dry with paper towels. Cut into four serving size pieces, if necessary.
In a shallow dish, combine the egg, mustard, milk, and pepper, beating with a whisk or fork until smooth.
Place flour in another shallow dish.
In a third shallow dish, place the coarsely crushed pretzels. Coat both sides of fillets with flour. Dip fillets in the mustard mixture; coat with crushed pretzels.
In a large skillet, cook fish in oil over medium heat for 3-4 minutes per side or until golden and fish begins to flake when tested with a fork (reduce heat as necessary to prevent burning).
If desired, serve with lemon slices.