Holy catfish, batman!

WO and I made a catfish dinner on Sunday night that is very much worth posting and spreading. We got it from a Better Homes and Gardens cookbook, which is, honestly, one of the coolest cookbooks ever. It’s a real cookbook that includes descriptions of pots and utensils and meat cuts and vegetables, which is necessary for folks like me that didn’t eat a lot of meat or use funky utensils as a child.

Anyway, this catfish is amazing.

  • 1 lb fresh or frozen catfish filets
  • 1 beaten egg
  • 3 tablespoons Dijon mustard
  • 1 tablespoon milk
  • 1/4 teaspoon black pepper
  • 1/4 cup flour
  • 1 cup coarsely crushed pretzels
  • 2 tablespoons cooking oil
Preparation and cooking
  1. Thaw, rinse, and pat dry the fish.
  2. In a shallow dish, combine the egg, mustard, milk, and pepper. Whisk until smooth
  3. Put the flour in another shallow dish.
  4. In a third dish, place the pretzels.
  5. Coat both sides of the fish with flour. Dip in mustard mixture. Coat with pretzels.
  6. Cook in hot oil over medium heat for 3 to 4 minutes per side (or until golden).

Add tartar sauce if that’s your thing, and… Oh, man, it’s amazing. I haven’t had catfish that good since I was a kid.


  • Lissa

    Brandon: Oh, yeah. I’ve been eating meat for a couple of years now. Not at German-food quantities, but probably a near-normal American diet.

  • Brandon

    Well, congratulations! I knew we’d get you to join our side sooner or later.