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baked catfish on a bed of rice topped with sauce

Horseradish Crusted Catfish with Remoulade

Ingredients

Scale
  • 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.

Find it online: https://www.heartlandcatfish.com/horseradish-crusted-catfish-with-remoulade/