Pretzel Fish

 

Pretzel Fish

This recipe is simple and works great with any white, firm-fleshed fish.

• 4 cups pretzel twists
• 2 eggs, beaten
• 1 can evaporated milk
• 3 tablespoons beer
• 2 1/4 lbs of northern pike, walleye or similar fish fillets (3-6 oz each, skin removed)
• vegetable oil
• lemon wedges

place pretzels in food processor. process until powdery. (pretzels may also be placed in a large plastic food-storage bag and crushed with rolling pin) place powdered pretzels in a large plastic food-storage bag. in medium mixing bowl, combine eggs, milk and beer. dip fillets in egg mixture, then shake in pretzel powder to coat.

in 12-inch skillet heat 1/8 inch of oil over medium heat. add fillets. fry 3 1/2 - 6 minutes or until golden brown, turning once. drain on paper towel-lined plate. serve with lemon wedges.

6 servings

 

I bet it was similar to this (also from The Hunting and Fishing Library):

 

 

 

 

 

 

Pretzels as a breading is a fairly common technique. And a good one, as Ron indicated. For a change of pace, I like to use the flavored pieces that Snyders (and, presumably, others) put out. The mustard-flavored is especially appropriate for fish.