Tuesday, September 2, 2014

Pretzel Coated Fish and Tartar Sauce

We really enjoy a good fish fry but they can get really expensive for 6 people and sometimes they just aren't very good. So we came up with our own version of a Friday night fish fry, but with pretzels instead of batter. This coating gives the fish a nice crispy exterior while leaving a tender, flaky interior. It's also really quick and easy to make, which works well when you've got 4 starving hungry kids asking if the food is going to be ready soon. The homemade tartar sauce also adds a nice tangy flavor to your crispy, flaky fish.
You'll need:
  • food processor
  • large cast iron skillet (this is what I prefer, but you could also use a deep fryer)
  • 3 shallow containers for coating your fish (I have the Pampered Chef coating trays and they work really well for this)
  • 8 (4 oz) fish fillets (I use swai)
  • 9 oz. pretzels (thin stick or twists)
  • 3-4 eggs
  • 3-4 tablespoons milk
  • 1 cup flour
  • 1 teaspoon fresh ground black pepper
  • canola oil for frying
  1. In a food processor, grind pretzels into very small pieces. Place into one coating dish.
  2. Combine flour and black pepper in a second coating dish.
  3. Whisk together the eggs and milk in a third coating dish.
  4. In a large cast iron skillet (or deep fryer), heat oil to 375 degrees F.
  5. Coat fish fillet in flour, then egg, and finally pretzel. Drop into hot oil. Let fry for 2-3 minutes until pretzel has turned a nice brown, flip and repeat. Place on a paper lined cookie sheet in a warm oven (150 degrees). Repeat till all fillets are finished.
  6. Serve with homemade tartar sauce, baked potatoes, and mixed vegetables.
Homemade Tartar Sauce

  • 1 cup Miracle Whip
  • 1/4 cup sour cream
  • 1 tablespoon minced onion
  • 1 tablespoon dill pickle relish
  • 1 tablespoon lemon juice
  • 2-3 dashes hot sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2-3 teaspoons yellow mustard
Directions combine all ingredients in a small bowl. Refrigerate for 30 minutes or more. Enjoy!

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