Pretzel Pan Fried Fish
Elevate your weeknight dinner game with this irresistibly crunchy Pretzel Pan Fried Fish! Featuring tender white fish fillets coated in a bold mix of smoked paprika, garlic powder, and black pepper, this recipe takes a delightful twist by using crushed pretzels as the crispy breading. A quick pan-fry in vegetable oil locks in flavor while keeping the fish moist and flaky. The combination of savory spices and the salty, buttery crunch of pretzels creates a mouthwatering crust that's as satisfying as it is unique. Ready in just 25 minutes, this recipe is perfect for busy evenings but impressive enough to serve guests. Don't forget to finish with a squeeze of fresh lemon for a burst of brightness and pair with your favorite sides like roasted vegetables or a crisp salad. Quick, delicious, and so easy to make, this Pretzel Pan Fried Fish is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, tilapia, or haddock)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups pretzels
- 0.25 cup vegetable oil (or another neutral cooking oil)
- 4 pieces lemon wedges (for serving)
Instructions
Pat the fish fillets dry with paper towels. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
Prepare a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, add the crushed pretzels (use a food processor or seal them in a zip-top bag and crush with a rolling pin until they resemble coarse crumbs).
Dredge each fish fillet in the flour, shaking off excess. Dip it into the egg mixture, ensuring it's fully coated, then press it into the crushed pretzels, patting to adhere the crumbs evenly on both sides. Repeat with all fillets and set aside.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the fish fillets, working in batches if necessary to avoid overcrowding the pan.
Cook the fish for about 3-4 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork. Adjust the heat as needed to avoid burning the pretzel crust.
Transfer the cooked fish to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges on the side for squeezing over the fish. Pair with a light salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
