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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I finally got around to trying this and its really a nice change from ordinary bread crumbs. I crushed the pretzels leaving them in small bits instead of pulsing to a fine powder. Used perch fillets and this was enjoyed by everyone in the family. Will definitely make again. Ingredients:
4 cups salted pretzels |
2 eggs, beaten |
5 ounces evaporated milk (1 can) |
3 tablespoons beer or 3 tablespoons club soda |
2 1/4 lbs sunfish perch or 2 1/4 lbs other fillets, skin removed |
olive oil |
1 lemon (cut into wedges) |
Directions:
1. Place pretzels in a food processor until powdery or use rolling pin to crush them in a large food-storage bag.
2. In a medium sized mixing bowl combine eggs, evaporated milk, and beer.
3. Dip fillets one at a time into egg mixture.
4. Then place each into pretzel powder bag.
5. Shake to coat fish.
6. In 12-inch skillet heat 1/8 inch of oil over medium heat.
7. Add fillets.
8. Fry for 3-6 minutes or until golden brown, turning over once.
9. Drain on paper towel lined plate.
10. Serve with lemon wedges.
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