baked catfish on a bed of rice topped with sauce

Horseradish Crusted Catfish with Remoulade

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Ingredients Method

Ingredients
  

  • 4 U.S. Farm-Raised Catfish fillets
  • 2 tablespoons horseradish
  • 2 tablespoons Creole mustard
  • 2 tablespoons garlic chopped
  • ¼ cup parsley chopped
  • 1 teaspoon lemon juice
  • 1 cup panko breadcrumbs
  • ½ cup olive oil divided
SAUCE
  • 1 cup mayonnaise
  • 1/3 cup Creole mustard
  • 1 tablespoon sweet paprika
  • ¼ cup green onion chopped
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons horseradish
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon lemon juice
  • ¼ teaspoon garlic minced
  • 1 teaspoon capers chopped (optional)
  • ¼ teaspoon Louisiana hot sauce
  • optional

Method
 

  1. PREHEAT oven to 350˚F.
  2. COMBINE horseradish, mustard, garlic, parsley and lemon juice; add breadcrumbs. Slowly add ¼ cup olive oil. Mix to a consistency that will hold to catfish fillets. Add more oil if needed.
  3. PRESS ¼ of horseradish mixture firmly onto rounded side of each catfish fillet.
  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.
  5. SERVE with remoulade sauce.
  6. TO MAKE SAUCE mix all ingredients thoroughly. May be made ahead to allow flavors to blend.

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