RECIPES

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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.

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SIMMONS FARM RAISED CATFISH

USA Catfish Institute