Best 5 Baked Catfish Fillets With Horseradish Sauce Recipes

BAKED CATFISH FILLETS WITH HORSERADISH SAUCE

Steps:

• Arrange fish on baking pan sprayed with nonstick cooking spray.
• Sprinkle with lemon juice.
• In small bowl beat egg whites until soft peaks form.
• Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.
• Spoon some of mixture on top of each fillet.
• Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh.
• Meanwhile in small saucepan melt butter.
• Blend in flour until smooth.
• Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper.
• Cook and stir over medium heat until mixture is bubbly and slightly thickened.
• Serve over fish.

BAKED COD AND POTATOES WITH HORSERADISH CREAM SAUCE

Steps:

• Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
• Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.
• Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE

Steps:

• Make fish:
• Preheat oven to 500°F with rack in middle.
• Brush a baking pan with 2 tablespoons oil.
• Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
• Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
• Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
• Make rémoulade while fish bakes:
• Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.

CARRIE'S CATFISH LARUE

Steps:

• Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
• Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.

BAKED CATFISH FILLETS

Steps:

• Preheat oven to 425 degrees.
• Whisk wet ingredients together in a bowl and combine dry ingredients on a piece of wax paper.
• Spray a glass baking dish with Pam or olive oil.
• Rinse catfish in cool water and DRY THOROUGHLY with paper towels.
• Dip each catfish fillet in wet ingredients and dredge in breading to coat. Just a nice, light covering is enough. Don't try to completely cover in breading.
• Place catfish fillets in glass baking dish & refrigerate for 10 minutes. This step, plus making sure the fillets are very dry before dipping in the egg will help the breading stick to the fish and NOT the pan!
• Bake at 425 for 10 to 12 minutes per side.
• Serve with lemon wedges for garnish.