Pretzel & Dijon Coated Fish Sticks
Serves: Serves 2
  • 4 cod fillets, fresh or defrosted
  • 4 tsp Dijon mustard
  • 2 cups pretzels, crushed
  1. Preheat oven to 400F.
  2. Trim cod fillets into even square shapes, removing thin bits at the ends of the fillets.
  3. Prepare baking sheet by lining with foil and placing a cooling rack on top to create a baking rack.
  4. Crush pretzels in a plastic bag by gently rolling with a rolling pin. This can also be done in a food processor (but who wants to clean that?). Pour crumbs into a small bowl, plate or onto wax paper on the countertop.
  5. Coat fish by covering one side with ½ tsp Dijon, then dipping that side into the pretzel crumbs. Cover the clean side of the fish with ½ tsp Dijon and flip over into the crumbs. Press firmly to create a thick crust. Transfer to the backing rack. Continue with remaining fish pieces.
  6. Bake for 15-18 minutes until fish is cooked through and flaky. Serve with fries and your favourite dipping sauces.
Recipe by Eat In Eat Out at