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Fish with Pretzel Crust nice Lenten Meal


Fried Fish with Pretzel Crust

Fried Fish with Pretzel Crust

Today Matt Swaim of the Sonrise Morning Show, Sacred Heart Radio, and I talked about Lenten customs around the world. One of the most beloved here in the US is eating fish on Friday. Wow! is all I have to say about this recipe. This recipe makes excellent fish for sandwiches, too. Soo good!

One tip before you start: anytime you fry fish with a coating, you have to make sure the fish is dry before dredging in the coating. That way, the coating sticks. Some recipes call for you to refrigerate the fish after coating to give the coating time to adhere. I didn’t have to do that with this recipe.

With fish being a good buy during Lent, this is a no-brainer.

12-16 oz. filets, thawed and patted dry if frozen – I used cod filets but any firm whitefish will work

Mix together and place in shallow plate:
3/4 cup flour
1 teaspoon seasoning salt or regular salt – I used Lawry’s seasoning salt
Freshly ground black pepper to taste – I used several grinds

In separate bowl, beat lightly:
2 eggs

In another bowl put:
1/2 generous cup crushed pretzels – I used pretzel sticks but your favorite will work (I’m thinking next time I might try the spicy flavored pretzels)

Neutral oil, like Canola or Corn oil, for frying  heated to 350 degrees ***- I used a 10″ saute pan and filled it with 1/2″ oil

Dry fish with paper towels. Then dredge all over in flour, then dip all over in egg and then place in crushed pretzels, coating very well all over.

Fry until golden brown on both sides – in my skillet it took about 5 minutes total, but my fish was not real cold. You’ll know it’s done when it flakes with a fork.
Serve with tartar sauce.

*** At 350 degrees, a little cube of bread will turn golden very quickly.


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