When I say this dish is over the top, I mean it! Not only was I won over by this dish, but the toughest of critics in my house were over the moon about it as well. I love buying the tortilla encrusted fish in the store but what I do not like is the ridiculous price they charge. Well, when Pretzel Crisps® sent me a generous sampling of their delicious flavors, the first thing that came to mind was using it to encrust fish! I created a new favorite in this house for sure. It was crispy, wasn’t greasy at all and the fish stayed moist and tender. It was so yummy! Thank you Pretzel Crisps® for this inspiration! It’s a sure-fire winner.
You will need: Serves 6
- 2 lb flounder fillets or if you prefer, talapia will work just fine for this
- 1 bag of the Chipotle Cheddar Pretzel Crisps® (4 crushed cups)
- 1/2 cup of milk
- 2 eggs
- 1/2 stick of butter
- 1 cup of flour
- 1/4 tsp salt
- 1/4 tsp pepper
- Olive oil or canola for pan frying
This is such a simple recipe and with everything you need for seasoning is already in the Chipotle Cheddar Pretzel Crisps®, which makes it super simple.
First thing is to get those Pretzel Crisps® crushed. I used my food processor. I pulsed it until I had some crumbs and some nice size pieces that I knew would still adhere to the fish and not fall off. You can duplicate this by using a large baggie and a rolling pin.
Next, set up your dredging station. First, use a rimmed plate for the flour and add a pinch of salt and pepper to it. Then set up a bowl, adding the egg and milk into it then whisking to make an egg wash and finally, one plate for the crushed Pretzel Crisps®.
Take your fish and dip it into the flour, then the egg and finally the Pretzel Crisps®, coating the fish completely.
In a large hot skillet, add some oil and a pat of butter and let the oil heat up. Each pan should hold about three nice sized pieces and have enough spacing between them to flip over nicely. Add your fish to the hot pan.
Each side will cook for about 3-4 minutes. It should be a nice golden brown. Repeat adding the oil and butter as needed, you don’t want the pan to get dry.
What I loved about this Pretzel Crisps® crust is it didn’t fall off! Panko crumbs tend to fall off and you lose some to the pan but this remained on the fish and remained crispy! Place your finished pieces on a plate lined with paper towels until each fish fillet is done.
Just look at that color. Do NOT salt or season as the Chipotle Cheddar Pretzel Crisps® gave this fish all the flavor it needed. For a side dish, I made some dill baked potato salad, fresh arugula greens and a lemon vinaigrette.
We enjoyed this so much! I have already been asked to try this with cod and the Parmesan Garlic Pretzel Crisps® and I must admit I am more than inclined to try!
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Thank you 🙂