“As posted in Ontario Out of Doors Magazine. I finally got around to trying this and its really a nice change from ordinary bread crumbs. I crushed the pretzels leaving them in small bits instead of pulsing to a fine powder. Used perch fillets and this was enjoyed by everyone in the family. Will definitely make again”

Ingredients Nutrition

  • 4 cups salted pretzels
  • 2 eggs, beaten
  • 5 ounces evaporated milk (1 can)
  • 3 tablespoons beer or 3 tablespoons club soda
  • 2 14 lbs sunfish perch or 2 14 lbs other fillets, skin removed
  • olive oil
  • 1 lemon (cut into wedges)


  1. Place pretzels in a food processor until powdery or use rolling pin to crush them in a large food-storage bag.
  2. In a medium sized mixing bowl combine eggs, evaporated milk, and beer.
  3. Dip fillets one at a time into egg mixture.
  4. Then place each into pretzel powder bag.
  5. Shake to coat fish.
  6. In 12-inch skillet heat 1/8 inch of oil over medium heat.
  7. Add fillets.
  8. Fry for 3-6 minutes or until golden brown, turning over once.
  9. Drain on paper towel lined plate.
  10. Serve with lemon wedges.

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