You probably thought pretzels were just for snacking. Well, think again. This clever recipe reimagines a snack classic, coating redfish with salty crushed pretzels for unparalleled crunch. Garlicky sautéed green beans deliver bright contrast with a hint of lemon, echoed in a creamy, spicy horseradish sauce. This easy anytime recipe for pretzel-crusted redfish hits all the flavor notes, while putting a grown-up spin on a couple of childhood favorites: pretzels and fish sticks.
Redfish gets its name from the color of its skin, which is entirely edible.
Crushing the Pretzel Crisps as finely as possible will help them adhere to the fish.
1 lemon, divided
2 cloves garlic
⅛ ounce fresh parsley, divided
14 ounces green beans
1 pound Acadian redfish
½ cup flour
2 cups Pretzel Crisps
1 ½ tablespoons butter
2 tablespoons mayonnaise
½ tablespoon horseradish
1 tablespoon + 2 teaspoons olive oil
12″ large nonstick pan
large pan or other heavy object
Halve lemon. Mince garlic. Rinse remaining produce. Finely chop parsley leaves, discarding stems. Trim scallions, discarding roots, and cut on a diagonal into ¼-inch slices. Trim and discard ends of green beans. Pat redfish dry with paper towel (see Recipe Tip).
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 green beans are bright green and tender, 4-5 minutes. Add garlic and half of parsley and sauté, stirring, until fragrant, 1-2 minutes. Remove from heat and stir in juice of half lemon. Season with ½ teaspoon salt and pepper as desired. Transfer to a plate and set aside.
Place flour on a large plate. Season with ⅛ teaspoon salt and pepper as desired. In a large shallow bowl, beat 1 egg. Season with ⅛ teaspoon salt and pepper as desired. Using a large pan or other heavy object, crush Pretzel Crisps in their bag (see Recipe Tip). Place on a separate large plate. Dredge redfish in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in crushed Pretzel Crisps, pressing to adhere.
Wipe pan from green beans clean and add butter and 1 teaspoon olive oil over medium heat. When butter is foamy, add redfish in a single layer and sear without moving until golden on bottom, 2-3 minutes. Flip, add another 1 teaspoon olive oil to pan, and sear until fish is opaque, about 3 minutes more, working in batches if needed. Remove from pan and set aside.
While redfish sears, in a medium bowl, stir together mayonnaise, horseradish, juice of remaining half lemon, and remaining parsley until fully combined. Season with ⅛ teaspoon salt and pepper as desired.
Serve redfish with green beans and horseradish sauce. Dig into your terrific dinner!