Catfish with a Crunch

A pretzel coating adds a new twist to traditional fried catfish. Serve it with coleslaw and steamed vegetables.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Catfish with a Crunch

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Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a shallow dish, combine the egg, Dijon-style mustard, milk, and pepper, beating with a whisk or fork until smooth. Place flour in another shallow dish. Place coarsely crushed pretzels in a third shallow dish.
  2. Coat each fish fillet with flour. Dip into the mustard mixture, then into the crushed pretzels. In a large skillet, cook fish in hot oil over medium heat for 6 to 8 minutes or until golden and fish flakes easily when tested with a fork. (Reduce heat as necessary during cooking to prevent overbrowning.) If desired, serve with red onion and lemon slices. Makes 4 servings.
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Nutrition Facts (Catfish with a Crunch)

  • Per serving:
  • 362 kcal ,
  • 18 g fat
  • (4 g sat. fat ,
  • 107 mg chol. ,
  • 537 mg sodium ,
  • 25 g carb. ,
  • 1 g fiber ,
  • 23 g pro.
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