Pan Fish With a Twist

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

• Ready In: 16 mins
• Serves: 4-6

Ingredients

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

Directions

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.