Fast Fish Fry

  • 1 lb. firm fish fillets - cod is traditional, but I adore tilapia
  • 2 oz. mayonnaise
  • 1 c. finely crushed pretzel crumbs
  • 1 T. seafood seasoning - I used Penzeys Chesapeake Bay seasoning
  • 2 T. canola oil or bacon fat

Using a brush, coat the fish fillets liberally with the mayonnaise on all sides and set aside.

In a shallow resealable plastic container, combine the crushed pretzels and the seafood seasoning. One at a time, add a fish fillet to the container, seal it, shake to thoroughly coat the fish, and remove the fillet to a clean plate. Repeat until all of the fish is coated in seasoned pretzel crumbs.

Heat the oil or bacon fat in a skillet over medium-high heat and arrange the fish fillets in a single layer. Fry for 4 minutes on one side and then carefully flip the fillets and cook for an additional 3-4 minutes until the fish is cooked through and the pretzel crust is golden brown. Remove to a serving plate and keep warm. Repeat this process until all of the fish is fried. Serve hot with tartar sauce, coleslaw, and warm rye or pumpernickel bread.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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