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4-6 walleye fillets
2 cups pretzels
1 cup instant mashed potatoes
pinch of thyme
peanut oil
1 egg
1/4 cup milk
1 tsp. lemon or lime juice
Crush pretzels in blender to fine powder. Place in bowl. Blend dry instant potatoes to fine powder and add to pretzels. Add thyme and place coating in plastic bag.
To large skillet add peanut oil until 1/3 full. Heat oil on medium-high setting. Mix egg, milk and lemon or lime juice in bowl. Dip fillets in egg mixture, then shake in pretzel mixture in bag. Fry in skillet, 2 to 3 minutes per side.
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