Forget fish sticks. Take your childhood favorite to the next level with our pretzel-crusted fish recipe. The technique of breading fish in pretzels is derived from a French method called paner à l’anglaise, which refers to coating proteins with breadcrumbs. Once you try this variation with Pretzel Crisps, you won’t be nostalgic for the frozen variety you had when you were younger.
Crushing the Pretzel Crisps as finely as possible will help them adhere to the fish. Your fish is finished cooking when it flakes easily with a fork.
1 lemon, divided
2 cloves garlic ⅛ ounce fresh parsley, divided
10 ounces green beans
10 ounces tilapia
½ cup flour
1½ cups Pretzel Crisps
2 packets butter
3 packets mayonnaise
½ tablespoon horseradish
1 tablespoon + 2 teaspoons olive oil
12″ large nonstick pan
1. Prepare Ingredients
Halve lemon. Mince garlic. Rinse remaining produce. Finely chop parsley leaves, discarding stems. Trim and discard scallion roots and cut on a diagonal into ¼-inch slices. Trim ends of green beans. Rinse tilapia and pat dry with paper towel.
2. Sauté Green Beans
Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add scallions and green beans and sauté, stirring, until bright green and tender, 4-5 minutes. Add garlic and ½ of parsley and sauté until fragrant, 1-2 minutes. Stir in juice of ½ lemon. Taste and add salt and pepper as needed. Transfer to a plate and set aside.
3. Crust Tilapia
Pour flour onto a large plate. Season with ⅛ teaspoon kosher salt and pepper as desired. In a large shallow bowl, beat 1 egg. Season with ⅛ teaspoon kosher salt and pepper as desired. Using a heavy object, crush Pretzel Crisps in their bag (see Recipe Tip). Pour onto a separate large plate. Dredge tilapia in flour, shaking off excess. Dredge in egg, allowing excess to drip off. Dredge in Pretzel Crisps, pressing to adhere.
4. Sear Tilapia
Wipe pan from green beans clean and add butter and 1 teaspoon olive oil over medium heat. When butter is foamy, add tilapia in a single layer and sear without moving until crust is golden on bottom, 2-3 minutes. Flip, add another 1 teaspoon olive oil to pan, and sear until opaque, about 3 minutes more. Remove from pan and set aside.
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