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Crunchy Catfish

Yield Makes 4 servings


  • 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)

How to Make It

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

  2. 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.

  3. *4 (4-ounce) frozen catfish fillets, thawed, may be substituted.