PRETZEL PAN RECIPES

Name: Pretzel Pan Fried Fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 lb thawed perch fillets or 1 lb cod fish fillet; 3/4 cup flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 eggs; 3/4 cup crushed pretzel; butter or oil

PRETZEL PAN FRIED FISH RECIPE - FOOD.COM

Pretzel Pan Fried Fish Recipe - Food.com image

I never thought I would submit a fish recipe, but the kids found this on the net and talked me into making it. Wow, the salty crunchy coating is fantastic, especially fried in butter.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb thawed perch fillets or 1 lb cod fish fillet
3/4 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs
3/4 cup crushed pretzel
butter or oil

Steps:

Mix the flour and seasonings in a plastic bag.
Place stirred eggs and pretzels onto seperate plates.
Dip the fish into the flour, then the eggs, then the pretzels.
Fry in hot butter or oil until golden brown and it flakes easily with a fork, about 10m min's.

Nutrition Facts : Calories 386.8, FatContent 4.8, SaturatedFatContent 1.2, CholesterolContent 195, SodiumContent 1265.7, CarbohydrateContent 52.2, FiberContent 2, SugarContent 1.3, ProteinContent 32

EASY SHEET PAN PRETZEL CHICKEN DINNER WITH POTATOES AND ...

Easy Sheet Pan Pretzel Chicken Dinner With Potatoes and ... image

Kelsey Nixon shares an easy, crowd-pleasing sheet pan dinner of pretzel chicken with roasted honey-mustard potatoes, green beans + tomatoes.

Provided by Kelsey Nixon

Number Of Ingredients 16

Ingredients

2 cups thin pretzel sticks (about 4 ounces)
½ cup flour
2 large eggs
2 tablespoons plus ? cup Dijon mustard
3 tablespoons honey
1 ½ pounds chicken thighs
trimmed
Kosher salt and cracked black pepper
½ pound fingerling potatoes
halved
Olive oil
for drizzling
1 ½ cups French green beans
trimmed (about 8 ounces)
1 cup cherry tomatoes
halved (about 5 ounces)

Steps:

Preheat oven to 425°F and line a sheet tray with parchment paper or aluminum foil, if desired, for easier cleanup
Using a food processor, process pretzels until finely ground; transfer to shallow dish
Spread flour in second shallow dish
Beat eggs and 2 tablespoons mustard in third shallow dish
In a separate mixing bowl, whisk remaining ? cup mustard with honey and set aside
Pat chicken dry and season with salt and pepper
Using tongs, dredge a chicken thigh in flour, dip in egg mixture, then coat with pretzel crumbs and press gently to adhere
Transfer chicken to one side of the sheet pan
Repeat with remaining chicken thighs
Toss potatoes in mixing bowl with mustard and honey just enough to coat them and season with salt and pepper
Transfer to other side of the baking sheet and reserve the bowl
Drizzle both the chicken and potatoes liberally with olive oil
Transfer to oven and cook for 15 minutes
Meanwhile, add the green beans and tomatoes to the same bowl you tossed the potatoes in
Drizzle with olive oil, season with salt and pepper and toss to coat
Remove sheet pan from the oven and add the green beans and tomatoes to the open space on the pan (some overlap is fine)
Return to the oven and cook for another 10 minutes until chicken has cooked through (165°F) and potatoes and veggies are fork tender

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