Happy Good Friday! This fish does NOT taste fishy… at all. If it did, I assure you, I wouldn’t touch it with a 10 foot pole.
The pretzel and pecan breading holds up nicely to the acidity of the mustard and the fish doesn’t get lost in their bold flavors. In fact, I had some of the pretzel and pecan breading left over and it worked so well that I saved it to try on chicken.
I wonder if honey mustard pretzels would work? Hmm… another recipe for another day.
Pretzel and Pecan Tilapia
Time: 15 minutes
1/2 of a handful of sourdough (or regular) pretzels
1/2 of a handful of pecans, fresh, saltless
2 tilapia fillets, thawed
1 1/2 tsp. mustard
1 1/2 tsp. mayonnaise
1 tsp. Worcestershire
1/8 tsp. paprika
In a food processor, chopper, or blender, pulse pretzels and pecans until they become fine like breadcrumbs.
Blot tilapia with a paper towel to dry it off a little. Coat both sides of the fillets with pretzel and pecan mixture.
Put breaded fillets in the fridge for a few minutes, while the oil heats in your pan. (This helps the coating stick without the use of an egg wash.) Heat oil in a pan over medium high heat. Cook fillets 4-5 minutes per side, or until fish flakes easily with a fork.
Meanwhile, mix together mustard, mayo, Worcestershire, and paprika. Spread mustard mixture over each fillet.
- Try using chicken instead of fish.
- You can use regular pretzels if you want.
- I served this with new potatoes that were boiled in water, dill, thyme, cayenne, salt, and pepper. Yum!