Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 1/2 tbsp. drained horseradish

  3. 1 1/2 tbsp. Dijon mustard

  4. 3 tbsp. white vinegar

  5. 1 tsp. paprika

  6. 3/4 tsp. salt divided

  7. 1/4 tsp. cayenne pepper

  8. 1/3 cup vegetable oil plus additional for frying

  9. 2 green onions, finely chopped

  10. 1 stalk celery, finely chopped

  11. 1 cup all purpose flour

  12. 1/4 tsp. pepper

  13. 1 tsp. Cajun or Creole seasoning

  14. 2 large eggs

  15. 1 tbsp. milk

  16. 2 cups yellow cornmeal

  17. 4 boneless, skinless catfish fillets, about 6 ounces each

Instructions Jump to Ingredients ↑

  1. Whisk together the horseradish, Dijon, vinegar, paprika, 1/2 tsp. salt and cayenne in a medium bowl. Gradually whisk in 1/3 cup oil in a thin steady stream. Whisk until emulsified. Stir in the green onions and celery. Cover and refrigerate the remoulade. Preheat the oven to 400 degrees. Stir together the flour, remaining 1/4 tsp. salt, pepper and Cajun seasoning in a pie plate. Whisk together the eggs and milk in a medium bowl. Place the cornmeal in a separate bowl. Heat 1/2 inch vegetable oil in a large skillet over medium high heat. Dredge the catfish fillets in thr flour. Dip in the egg mixture to coat then coat with the cornmeal, pressing lightly to adhere. Add the catfish to the hot oil and fry about 3 to 4 minutes per side until crisp and golden brown. Drain the fillets on paper towels then transfer to a sheet pan. Bake the catfish about 6 to 8 minutes until cooked through. Serve the catfish immediately with the remoulade sauce.


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