HORSERADISH CRUSTED CATFISH WITH REMOULADE SAUCE 4 catfish fillets 2 Tbs. horseradish 2 Tbs. Creole mustard 2 Tbs. garlic, chopped ¼ c. parsley, chopped 1 tsp. lemon juice 1 c. Panko breadcrumbs ½ c. olive oil, divided Sauce 1 c. mayonnaise 1⁄3 c. Creole mustard 1 Tbs. sweet paprika ¼ c. green onion, chopped 1 Tbs. Dijon mustard 1½ tsp. horseradish ¼ tsp. Worcestershire sauce ¼ tsp. lemon juice ¼ tsp. garlic, minced 1 tsp. capers, chopped (optional) ¼ tsp. hot sauce Preheat oven to 350°F. Combine horseradish, mustard, garlic, parsley and lemon juice; add breadcrumbs. Slowly add ¼ c. olive oil. Mix to a consistency that will hold to catfish fillets. Add more oil if needed. Press ¼ of horseradish mixture firmly onto rounded side of each catfish fillet. 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...