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...