Pretzel-Crusted Catfish

I’m not a big fish lover, so any concoction that has me loving fish is a “keeper” in my books. This mixture of flavors simply works for me. It’s extraordinarily served with a pleasant buttery herb rice pilaf and corn desserts with butter and honey! —Kelly Williams, Forked River, New Jersey

Pretzel-Crusted Catfish
Pretzel-Crusted Catfish


  • 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


  • 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 the egg mixture and coat with pretzels.
  • Heat 1/4 in. of 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.

reader says spicy brown or honey mustard also works well in place of Dijon

Nutrition Facts

1 fillet: 610 calories, 31g fat (4g saturated fat), 164mg cholesterol, 1579mg sodium, 44g carbohydrate (2g sugars, 2g fiber), 33g protein.

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