RECIPES
DELACATA | APPETIZERS | BAKED | GRILLED | FRIED | SAUTÉED | SANDWICH | TAILGATING
Horseradish Crusted Catfish With Remoulade
READY IN:
PREP TIME:
COOK TIME:
SERVINGS:
40 m
20 m
20 m
4
INGREDIENTS
4 Simmons 5-7 oz. Fillets.
2 tablespoons horseradish.
2 tablespoons Creole mustard.
2 tablespoons garlic, chopped.
1/4 cup parsley, chopped.
1 teaspoon lemon juice.
1 cup panko breadcrumbs.
1/2 cup olive oil, divided.
SAUCE
1 cup mayonnaise.
1/2 cup Creole mustard.
1 tablespoon sweet paprika.
1/4 cup green onion, chopped.
1 tablespoon Dijon mustard.
1-1/2 teaspoons horseradish.
1/4 teaspoon Worcestershire sauce.
1/4 teaspoon lemon juice.
1/4 teaspoon garlic, minced.
1 teaspoon capers, chopped (optional).
1/4 teaspoon Louisiana hot sauce (optional).
PREPARATION
Step 1
Preheat oven to 350˚F.
Step 2
Combine horseradish, mustard, garlic, parsley and lemon juice; add breadcrumbs. Slowly add 1/4 cup olive oil. Mix to a consistency that will hold to catfish fillets. Add more oil if needed.
Step 3
Press 1/4 of horseradish mixture firmly onto rounded side of each catfish fillet.
Step 4
Line a baking pan with aluminum foil. Place wire rack in pan and spray with vegetable oil. Place fish on rack and bake for 15-20 minutes or until done and lightly browned.
Step 5
Serve with remoulade sauce.
SAUCE
To make sauce mix all ingredients thoroughly. May be made ahead to allow flavors to blend.