Pretzel Crusted Fish Chips Recipes

Steps:

• Sprinkle catfish with salt and pepper. In a shallow bowl, whisk eggs, mustard and milk. Place flour and crushed pretzels in separate shallow bowls. Dip fish in flour to coat all sides; shake off excess. Dip in egg mixture, then in pretzels, patting to help coating adhere., Heat 1/4 in. of oil to 375° in an electric skillet. Fry fish, a few pieces at a time, 1-2 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. If desired, serve with lemon wedges.

Steps:

• Heat oven to 425ºF.
• Toss potatoes with 1/4 cup dressing; spread onto rimmed baking sheet sprayed with cooking spray. Bake 27 min.
• Meanwhile, empty coating mix into pie plate. Brush both sides of fish fillets with remaining dressing. Dip, 1 at a time, in coating mix, turning to coat both sides of each fillet. Place in single layer on separate baking sheet sprayed with cooking spray.
• Add fish to oven with potatoes. Bake 10 to 13 min. or until fish flakes easily with fork and potatoes are tender. Meanwhile, combine remaining ingredients.
• Serve fish with potatoes and mayo mixture.

Steps:

• Sprinkle catfish with salt and pepper. Whisk the eggs, mustard and milk in a shallow bowl. Place flour and pretzels in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with pretzels., Heat 1/4 in. oil to 375° in an electric skillet. Fry fillets, a few at a time, until fish flakes easily with a fork, 3-4 minutes on each side. Drain on paper towels. Serve with lemon slices if desired.

Steps:

• Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
• Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.
• Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the eggs in a shallow bowl and put the flour in another bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.

Steps:

• Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
• Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
• Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
• Serve alongside the reserved honey mustard.

Steps:

• Mix the flour and seasonings in a plastic bag.
• Place stirred eggs and pretzels onto seperate plates.
• Dip the fish into the flour, then the eggs, then the pretzels.
• Fry in hot butter or oil until golden brown and it flakes easily with a fork, about 10m min's.