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 minu...