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Pretzel-crusted Catfish
Pretzel-crusted Catfish is a traditional American recipe (from New Orleans) for a classic dish of catfish fillets coated with mustardy crushed pretzels that are shallow fried to cook. The full recipe is presented here and I hope you enjoy this classic American version of: Pretzel-crusted Catfish.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+3 days fermenting)
Serves:
4
Rating: 
Tags : Ghana Recipes
I really like catfish, but it can be a bit boring sometimes and needs something to jazz it up. Basa is the most accessible catfish here, but you can use whatever you can get hold of. This recipe also works well with tilapia. This recipe originates in New Orleans.
Ingredients:
4 catfish fillets (about 180g [6 oz] each)
1/2 tsp sea salt
1/2 tsp freshly-ground black pepper
2 large eggs
80ml (1/3 cup) Dijon mustard
2 tbsp semi-skimmed milk
60g (1/2 cup) plain (all-purpose) flour
400g (4 cups) miniature pretzels, coarsely crushed (flavours like hot chilli or honey mustard work well)
Oil for frying
Lemon slices, to serve
Method:
Sprinkle the catfish fillets with salt and pepper. Whisk the eggs, mustard and milk in a shallow bowl. Place flour and pretzels in separate shallow bowls. Coat the fillets with flour, then dip in the egg mixture and coat with the pretzels.
Heat a 6mm (1/4 in) depth of oil to 180°C (375°F) in a large frying pan (when a cube of bread browns in a few seconds). Add the fish fillets, and fry for 3-4 minutes on each side, until the coating is crisp and the fish flakes easily with a fork.
Drain on kitchen paper towels, serve with collard greens and accompany with lemon slices.
