 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I'm not a big fish lover, so any concoction that has me loving fish is a keeper in my books. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with butter and honey! âKelly Williams, Forked River, New Jersey Ingredients:
4 catfish fillets (6 ounces each) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 eggs |
1/3 cup dijon mustard |
2 tablespoons 2% milk |
1/2 cup king arthur unbleached all-purpose flour |
4 cups honey mustard miniature pretzels, coarsely crushed |
oil for frying |
lemon slices, optional |
Directions:
1. 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 egg mixture and coat with pretzels.
2. Heat 1/4 in. of oil to 375° in an electric skillet. Fry fillets, a few at a time, for 3-4 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Serve with lemon slices if desired. Yield: 4 servings.
|
|