Catfish With A Crunch

Ingredients:

4  4-ounce fresh or frozen catfish fillets, about 1/2 inch thick
1  egg, beaten
3  tablespoons Dijon-style mustard
1  tablespoon milk
1/4  teaspoon pepper
1/4  cup all-purpose flour
1  cup coarsely crushed pretzels
2  tablespoons cooking oil
Cooked red onion (optional)
Lemon slices (optional)

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a shallow dish, combine the egg, Dijon-style mustard, milk, and pepper, beating with a whisk or fork until smooth. Place flour in another shallow dish. Place coarsely crushed pretzels in a third shallow dish.

2. Coat each fish fillet with flour. Dip into the mustard mixture, then into the crushed pretzels. In a large skillet, cook fish in hot oil over medium heat for 6 to 8 minutes or until golden and fish flakes easily when tested with a fork. (Reduce heat as necessary during cooking to prevent overbrowning.) If desired, serve with red onion and lemon slices. Makes 4 servings.