Pretzel Crusted Fish Fry w/ Beer Mustard Sauce

Ingredients

• 7 oz Mahi mahi filet, skin on, boneless wild
• 1 each Classic twist tiny pretzels
• 1 oz Panko bread crumb Japanese coarse
• 4 oz All-­purpose flour
• 2 each Eggs, large
• 2 Tbsp Kosher salt, divided
• 5 oz French fry lattice savory frozen
• 2 tsp Onion powder

BEER MUSTARD SAUCE:

• 16 oz Mayonnaise extra heavy
• 5 Tbsp Mustard brown deli bold 'n spicy
• 1 Tbsp Salt kosher
• 1 tsp Caraway seed whole
• 3 Tbsp Dark beer

[In a bowl, add together the mayonnaise, mustard, caraway seeds and 3 Tbs. of dark beer such as Guinness Stout. Refrigerate before serving.]

Preparation

In a food processor, place the pretzels and panko bread crumbs. Blend until well combined. Add 1/2 Tbs. of kosher
salt and blend again. In a separate bowl, crack the eggs and whisk with 3 Tbs. water. In a separate bowl, add the flour and 1/2 Tbs. of the kosher salt and the onion powder. Mix well with a dry whisk. Cut the fish into 3 equal strips and coat each strip with the flour mixture. Shake off excess flour, and dredge into
the eggwash. Finally, coat the fish with the pretzel mixture and deep fry until golden brown and cooked through (approximately 6 minutes). Deep fry the lattice chips and set on the plate. Top with the pretzel crusted mahi mahi. Serve with a side of the beer mustard sauce.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Cost: $11-$20
• Categories: Recipes, VOL 4 - ISSUE 1 • WINTER 2016
• Tags: Dinner, Entrée, Lunch, Seafood
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