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1.
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Prepare a baking pan by spraying it with cooking spray.
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Preheat oven to 425 degrees F.
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2.
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In a food processor, pulse pretzels until they are close to breadcrumb consistency.
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Place crumbs in a shallow dish or bowl (you should have enough room to lay a piece of fish in the crumbs without too much crowding).
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3.
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In a bowl, combine mayonnaise and mustard.
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4.
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Take a fillet and using a basting brush, coat one side of the fish with the mayonnaise/mustard mix.
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Place fish, mayonnaise/mustard side DOWN, into crushed pretzels.
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Press fish down slightly, if necessary, to help the crumbs adhere.
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Then, with fish still resting in the crushed pretzels, carefully coat the top side of the fish with the mayonnaise/mustard mix.
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Turn fish over so the side that was just covered with mayo/mustard mix is now being coated with pretzels.
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Press fish down slight (if necessary) to help pretzel crumbs adhere to this second side.
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5.
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Remove fillet from crumbs and place fish on the baking pan.
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Repeat with remaining fillets.
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Give a light spray of cooking spray to the tops of the fish that are on the baking pan.
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6.
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Bake at 425 degrees F for about 20 minutes or until the thickest part is opaque and flakes easily.
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Note: be sure to watch how long it takes to cook depends on how thick your fish is.
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You could also check the temperature in the thickest part of the fish with a meat thermometer.
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It should have an internal temperature of 145 degrees F.
