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Horseradish Crusted Catfish with Remoulade

Nov
18
2014
Horseradish Crusted Catfish with Remoulade

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)

Instructions

  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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