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Pour 1/4 inch canola oil in a heavy skillet and heat for frying.
Put the pretzels in a blender or food processor and pulse until it reaches powder consistency. Or place in a resealable bag and use a rolling pin to crush.
In a bowl, combine the eggs with the milk, beer, garlic and onion powder. Dip fillets in the milk mixture, then in the pretzel powder. Fry for 4 to 6 minutes, or until deep golden brown, turning once. Place on paper bag or paper towels to drain and sprinkle with kosher salt and lemon wedges.
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