Wow! is all I have to say about this recipe. Somebody had the creative sense to use pretzels as a crust (I’ve used pretzels as a coating for chicken, but not fish), and everything I’ve read about the recipe is true. We had some for dinner with a side of broccoli and slaw. 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:
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.
Tips on purchasing and storing seafood:
It’s always best to cook fresh seafood within two days of purchase. If that’s not possible, here are some tips to help you store it.
Handle all seafood with care. Seafood with bruises or punctures will spoil more rapidly.
As soon as possible refrigerate finfish as close to 32 degrees as possible. Fish can be held twice as long at 32 degrees as it can be at 37 degrees.
Always thaw fish and seafood in the refrigerator. Thawing at temperatures higher than 40 degrees causes excessive drip loss and adversely affects taste, texture, aroma and appearance.
Store live oysters, clams and mussels in the refrigerator at a temperature of about 35 degrees. Keep damp, but do not place on ice, or allow fresh water to come in contact with them or place in air-tight containers because it will kill them.
Keep freshly shucked oysters, scallops and clams in their own containers and store in a refrigerator about 32 degrees. For best results, surround the containers with ice.
Store live lobster and crab in the refrigerator in moist packaging (seaweed or damp paper strips), but not in airtight containers, water or salted water. Lobsters should generally remain alive for about 24 hours.
Just before opening or cooking, scallops, mussels, clams, or oysters in the shell should be scrubbed under cold water to clean them.