The Pioneer Woman Tasty Kitchen
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Baked Pretzel Rolled Fish Sticks

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Level: Easy

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Description

Another Fish Friday post on Thursday! These fish sticks aren’t your average fish stick! Baked not fried!

Ingredients

  • 1 cup Pretzels (I Used Mini Knots)
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Onion Powder
  • 2 Tablespoons Zest (for 2 Tablespoons You'll Need 1 Medium Lemon)
  • ¼ cups Fresh Lemon Juice (for 1/4 Cup You'll Need 1 Medium Lemon)
  • ½ cups Plain Non-fat Yogurt
  • 2 whole To 3 Fresh Cod Filets (Depending On The Size, I Used 2 Large And 1 Small And Had Just Enough For A Light Lunch/dinner For 2)
  • Salt To Taste

Preparation

Preheat oven to 425°F. Line a baking sheet with foil.

In a food processer pulse pretzels until you get a bread crumb texture. (I left some bigger chunks of pretzel to give it some texture.) Transfer crumbs to a medium-sized bowl. Add garlic and onion powder and mix with a fork. Set aside.

In a separate medium bowl zest 1 lemon. Juice the lemon into the bowl with the zest. (I used my grater as a strainer to catch the seeds.) Add yogurt to the lemon mix and whisk until combined. Set aside.

Slice fish into long strips. Not all strips will be the same size but do your best to keep them even in thickness so they will cook evenly.

Using 1 hand for dry ingredients and the other for wet ingredients … One by one lightly coat both sides of a fish strip with the yogurt blend and allow it to drip off a bit.

Then dredge it in the pretzel crumb mixture. Press lightly on the fish to help the pretzels stick. Set the coated fish onto the prepared baking sheet. Continue until each fish stick has been covered.

Bake 20 minutes or until fish has cooked through and is flaky.

Serve hot with your favorite tartar sauce and a slice of lemon.

Enjoy!

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