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Week Night Meals Main Dish

Dot’s Pretzels Encrusted Cod

  • Ready Time: 22min
    No Reviews
  • Prep Time: 7min
    Cuisine: American
  • Cook Time: 15min
    Special: Price Per ServingLow FatLow Sodium
  • Serves: 2-3
    Prep Method: Baked
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For the Cod Fillets:

  • 1.25 LBs Cod in 6-8 oz. portions
  • 4 Cups Dot's Pretzels (about 1/2 of a 16oz. bag)
  • 2 Eggs
  • 2 TBS Mady's Beer Mustard
  • 1/2 Cup All-Purpose Flour

For the Homemade Sauce:

  • Mady's Beer Mustard
  • Mayonnaise
  • Capers
  • Lemon Juice

Prep Time: 7min | Cook Time: 15min

1. Pre-heat oven to 375°.
2. Pat portions of cod dry.
3. Crush Dot’s Pretzels into small pieces using a food processor or place them in a plastic bag and smash them with a
meat mallet or heavy pan. Place into a bowl or onto a plate.
4. Crack eggs into a mixing bowl and beat. Mix in Mady’s Beer Mustard.
5. Place All-Purpose Flour into a shallow bowl or onto a plate.
6. Dredge cod portions in flour, dip in egg & mustard mixture, then coat with pretzel crumbs. Place portions on a
baking pan lined with parchment paper or sprayed with non-stick spray.
7. Bake in oven until internal temperature of fish is 145° or until fish flakes easily with a fork, about 10-18 minutes
depending upon the thickness of the fish.
8. Serve & enjoy!
May be accompanied by Tony’s Remoulade Sauce, a squeeze of lemon, or a homemade sauce of Mady’s Beer
Mustard, mayonnaise, capers, & lemon juice.


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