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Crunchy Catfish
Ingredients
-
1
pound fresh or frozen catfish fillets, about 1/2 inch thick
-
1
egg, beaten
-
3
tablespoons Dijon-style mustard
-
1
tablespoon milk
-
1/4
teaspoon black pepper
-
1/4
cup all-purpose flour
-
1
cup coarsely crushed pretzels (about 2 cups pretzels)
-
2
tablespoons cooking oil
-
Thin lemon slices (optional)
Directions
1. Thaw fish, if frozen. Rinse fish; 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.
2. In a large skillet cook fish in hot oil over medium heat for 3 to 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.
3. Makes 4 servings
Nutrition Facts
(Crunchy Catfish)
- Servings Per Recipe 4,
- Calories 364,
- Protein (gm) 23,
- Carbohydrate (gm) 26,
- Fat, total (gm) 18,
- Cholesterol (mg) 106,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 146,
- Vitamin C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 504,
- Potassium (mg) 413,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Starch () 2,
- Very Lean Meat () 3,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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I am not a fan of fish, but am always willing to try new recipes. I made this for my family and we all loved it! It was very yummy and really easy to make!
6/29/2010 08:57:24 AM Report Abuse