Crunchy Catfish

Southern Living
Makes 4 servings


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1 large egg, lightly beaten
3 tablespoons Dijon mustard
1 tablespoon milk
1/4 teaspoon pepper
4 (4-ounce) fresh catfish fillets*
1/4 cup all-purpose flour
1 cup pretzels, coarsely chopped
1/4 cup vegetable oil
Lemon slices (optional)


Whisk together first 4 ingredients. Dredge fish in flour, dip in mustard mixture, and coat with pretzels.

Cook fish, in batches, in hot oil over medium heat 3 to 4 minutes on each side or until golden and fish flakes with a fork. Serve with lemon slices, if desired.

*4 (4-ounce) frozen catfish fillets, thawed, may be substituted.

Created date

October 2003