Every time we're anywhere in the vicinity of a Trader Joe's my son requests a bag of their Honey Wheat Pretzels. I usually indulge him because I never buy pretzels in the grocery store, these are made with some whole wheat flour, and they taste pretty good. Then the bag sits, open, in the pantry for quite a while (luckily children don't mind if they start to get a little stale). Tonight my husband is away for training, and I thought it would be fun to make something kid-themed. The cod looked really good in the store this morning, so I planned on whipping up some fish sticks and using the pretzels as a crispy coating. This was a quick, easy dinner and was on the table in 25 minutes.
Crispy Pretzel-Coated Fish Sticks
1 lb firm white fish (cod or tilapia...or use chicken breast meat instead)
2 eggs, beaten
1/2 cup all purpose flour
1 cup finely crushed pretzel crumbs (use a food processor)
1/2 tsp lemon pepper
1/4 tsp garlic powder
1/2 tsp smoked paprika
Preheat oven to 450 degrees. Place a wire rack on a rimmed cookie sheet and spray with cooking spray.
Cut the fish (or chicken) into strips approximately 1x3" and set aside. Put the flour in a shallow bowl. Mix together the pretzel crumbs and spices in another bowl (or plate). Dredge fish, one piece at a time, in the flour. Dust off excess, then moisten with the egg on all sides. Thoroughly coat with the pretzel mixture and place on the prepared rack. Repeat until all pieces have been coated. Spritz lightly with olive oil (or more cooking spray).
Bake about 10 minutes.
Even better, roast some asparagus alongside. Pour 1 tbsp olive oil on a separate rimmed sheet and use a pastry brush to spread it around, coating the pan evenly. Place 1 lb asparagus spears on the oiled sheet and roll around a little to coat. Roast on the bottom rack of the oven (the fish can be on the top rack) for 10 minutes. Serve fish sticks and asparagus with tartar sauce (or ketchup, like my kiddos enjoy) and brown rice.
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