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1
Preheat oven to 425 degrees F. Line a baking sheet with foil.
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2
In a food processer pulse pretzels until you get a bread crumb texture.
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3
(I left some bigger chunks of pretzel to give it some texture.)
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4
Transfer crumbs to a medium-sized bowl.
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5
Add garlic and onion powder and mix with a fork.
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6
Set aside.
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7
In a separate medium bowl zest 1 lemon.
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8
Juice the lemon into the bowl with the zest.
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9
(I used my grater as a strainer to catch the seeds.)
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10
Add yogurt to the lemon mix and whisk until combined.
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11
Set aside.
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12
Slice fish into long strips.
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13
Not all strips will be the same size but do your best to keep them even in thickness so they will cook evenly.
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14
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.
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15
Then dredge it in the pretzel crumb mixture.
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16
Press lightly on the fish to help the pretzels stick.
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17
Set the coated fish onto the prepared baking sheet.
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18
Continue until each fish stick has been covered.
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19
Bake 20 minutes or until fish has cooked through and is flaky.
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20
Serve hot with your favorite tartar sauce and a slice of lemon.
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21
Enjoy!
