- 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