Pretzel Crusted Fish Cakes with Horseradish and Mustard

A recent trip to a German restaurant inspired a pretzel and mustard crusted pork loin recipe a few weeks ago—and that led to this Pretzel Crusted Fish Cakes with Horseradish and Mustard recipe over last weekend. I love spicy mustard and pretzels—and the hint of horseradish in cocktail sauce is always a favorite. It was time to adjust my usual tilapia cakes and kick in pretzels, extra mustard and a blast of horseradish.

 Ingredients for Pretzel Crusted Fish Cakes with Horseradish and Mustard
1 lb. Tilapia or similar, mild, white fish, poached
2 Tbsp. Chopped Yellow Onion
1 tsp. Old Bay Seasoning
1 tsp. Dill Weed
5 Tbsp. Horseradish Sauce (I use Woeber's Horseradish Sauce)
3 Tbsp. Yellow Mustard
1 Egg, Lightly Beaten
1/3 c. finely ground Mini Pretzels (about 20)

Coating: ½ c. finely ground Mini Pretzels

2 Tbsp. Olive Oil for frying  

Instructions for making Pretzel Crusted Fish Cakes with Horseradish and Mustard  

Mix the tilapia or fish cake ingredients. Combine the fish, onion, seasonings, mustard, horseradish sauce, egg and 1/3. c. ground pretzels in a large mixing bowl. Divide the fish mixture into four equal, cake-like patties.  

Coat the tilapia fish cakes in pretzel crumbs. Pour ½ c. finely ground pretzels onto a plate or shallow dish. Coat each fish cake with the pretzel crumbs, pressing the crumbs firmly into each fish cake.  

Fry and serve. Preheat oil in a non-stick skillet until hot—but, not smoking. Over medium heat, fry fish cakes on each side until golden brown (about 2-5 minutes per side). We serve with broccoli salad or coleslaw and roasted red potatoes.