Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > The Midwest and Great Plains
  New Posts New Posts RSS Feed - Pretzel Fish
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Pretzel Fish

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8903
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Pretzel Fish
    Posted: 10 August 2012 at 20:12
Here's my favourite recipe for northern pike, from The Hunting and Fishing Library:
 
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
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081
Post Options Post Options   Thanks (1) Thanks(1)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 10 August 2012 at 20:28
Nice recipe! It brings back some wonderful memories. 

My late cousin back in Croatia used to go fishing a lot, especially for pike. I remember (way too many years ago) he used to use flies(the insect) on tiny hooks to catch minnows which he then used to catch pike.  He had some method to fillet them and avoid a lot of the bones. Tasty, tasty, tasty.

This was back in 1972,  but I can still remember eating those pike.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8903
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 August 2012 at 20:54
Hey, Darko - glad I could bring back a few memories with my post. I remember the first time I made this; I really enjoyed it!
Originally posted by AK1 AK1 wrote:

He had some method to fillet them and avoid a lot of the bones.
 
I bet it was similar to this (also from The Hunting and Fishing Library):
 
 
 
 
 
 
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081
Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 10 August 2012 at 21:16
It might have been that way Ron, but honestly I just don't remember fully. I remember my Dad telling  how my cousin could clean a pike and leave the bones behind. No one else could do it that well. 


Alas, it was almost 40 yrs ago, so perhaps my memories have been dulled a bit by time. Nonetheless, I can't recall ever having pike that was that good, and I've been chasing it all these years since.

I think that that pike is my Moby Dick.Cry
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4517
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 August 2012 at 04:52

That 5-piece approach is the standard way of fabricating pike. Only difference is that when you remove the back filet, with the fish still on its belly, you can see the tips of the Y-bones. There's no need to feel around for them.

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.
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5906
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 January 2018 at 12:51

Wow ..  Fascinating ! 

Looks delicious too .. 

I think fresh wild  cod or grouper  work well  with "breading preparations "  over in Iberian Peninsula .. 
Or Hake (merluza) .. 

Shall try this out ..  

I am going to print this up so I have the list of the ingredients ..  

Italian Perch (Lake Fish ) thick filets would also work well here ..  


 


www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8903
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 January 2018 at 10:39
Hi, Margi -

I believe that this would work very well with any of those; the perch in particular should be outstanding.

Let us know how it goes!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5906
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 January 2018 at 16:36

I shall go over to my  Fish Monger on Thursday, and prepare this Friday ..

I shall have to copy down the ingredients I do not have ..  ( the pretzels, bio eggs and the evaporated milk are the only things I do not  have .. )

I have a few bottles of different beers in frig ( for Company ) ..

And some large plastic zip locks to put the crushed crumbs !!  


I do a similar recipe but with crushed hazelnuts or almonds or walnuts or pistachios ..

I shall let you know how it goes !!!!

Thanks for the recipe ..  Sounds like fun eating ..  

 
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8903
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 January 2018 at 09:10
Looking forward to it!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5906
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 January 2018 at 05:10
Smile  Looking forward ..

Surely an interesting breading ..

I once breaded fish in Kellogs Korn Flakes !  Many years ago .. It was same récipe more or less but a different breading ..   


www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8903
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 January 2018 at 08:23
The next time I make this (probably Lent), I plan to try something along the lines of Brook's suggestion

Originally posted by Brook Brook wrote:

For a change of pace, I like to use the flavored pieces that Snyders (and, presumably, others) put out.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.078 seconds.