From the kitchen of Steve Barkwell. The secret to the
breading is there's no bread! It's pretzels and instant
mashed potatoes crushed into a fine powder. The original
recipe called for Walleye, but we use Tilapia or Cod. Any
white fish will work nicely.
breading is there's no bread! It's pretzels and instant
mashed potatoes crushed into a fine powder. The original
recipe called for Walleye, but we use Tilapia or Cod. Any
white fish will work nicely.
4-6 fillets- walleye, tilapia, cod, or any white fish
Put in a blender:
2 c pretzels
Blend into a fine powder.
Place in a bowl.
Put in blender:
1 c instant mashed potatoes
Blend into a fine powder.
Add to pretzels in bowl.
Add:
pinch of thyme
Put coating in a plastic bag, set aside.
Mix in a bowl:
1 egg
1/4 c milk
1 tsp lemon or lime juice
In a large skillet, on med-high heat,
coat bottom of pan with olive or canola oil.
Add more oil as needed.
Dip fillets in egg mixture, then coat in pretzel mixture.
Fry in skillet, 2 to 3 minutes per side.
It'll take longer for thicker fillets.
Put in a blender:
2 c pretzels
Blend into a fine powder.
Place in a bowl.
Put in blender:
1 c instant mashed potatoes
Blend into a fine powder.
Add to pretzels in bowl.
Add:
pinch of thyme
Put coating in a plastic bag, set aside.
Mix in a bowl:
1 egg
1/4 c milk
1 tsp lemon or lime juice
In a large skillet, on med-high heat,
coat bottom of pan with olive or canola oil.
Add more oil as needed.
Dip fillets in egg mixture, then coat in pretzel mixture.
Fry in skillet, 2 to 3 minutes per side.
It'll take longer for thicker fillets.
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