Description
A delicious and crispy twist on catfish fillets, coated in crushed pretzels for extra crunch and flavor. This dish is perfect for a quick and savory weeknight meal, served with your favorite dipping sauce.
Ingredients
4 catfish fillets (about 4 oz each)
1 ½ cups crushed pretzels (preferably unsalted)
1/2 cup all-purpose flour
1 large egg
1 tablespoon milk
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)
Lemon wedges (for serving)
Fresh parsley (for garnish, optional)
Instructions
- Place the crushed pretzels in a shallow dish. In another shallow dish, combine the flour, garlic powder, paprika, salt, and pepper. In a third shallow dish, whisk the egg and milk together.
- Pat the catfish fillets dry with paper towels. Dip each fillet first into the flour mixture, then into the egg mixture, and finally coat it with the crushed pretzels, pressing lightly to ensure the pretzels adhere.
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the catfish fillets to the skillet. Cook for 3-4 minutes per side, or until the fillets are golden brown and crispy on the outside and cooked through (the fish should reach an internal temperature of 145°F).
- Remove the catfish from the skillet and place them on paper towels to drain any excess oil. Serve with lemon wedges and garnish with fresh parsley, if desired.
Notes
This dish pairs perfectly with a side of roasted vegetables or a fresh salad.
If you cannot find unsalted pretzels, reduce the salt in the flour mixture.
For extra flavor, try adding cayenne pepper to the flour mixture for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 300
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg
