Best 3 Horseradish Crusted Whitefish With Rémoulade Recipes
Indulge in the exquisite flavors of horseradish-crusted whitefish, a culinary masterpiece that tantalizes the taste buds with its crispy crust, tender fish, and tangy remoulade sauce. This delectable dish, presented with a vibrant medley of colors and textures, is sure to impress at any dinner gathering.
Savor the delicate whitefish, perfectly cooked to maintain its flaky texture, enveloped in a crispy coating of freshly grated horseradish, panko breadcrumbs, and aromatic herbs. The remoulade sauce, a delightful accompaniment, brings together the flavors of mayonnaise, Dijon mustard, capers, and fresh herbs, adding a creamy and tangy dimension to each bite.
Accompanying the main course are two additional recipes that complement the horseradish-crusted whitefish: a refreshing cucumber salad and a simple roasted vegetable medley. The cucumber salad, with its crisp cucumbers, zesty red onion, and a light vinaigrette dressing, provides a refreshing contrast to the rich flavors of the main course. The roasted vegetable medley, featuring a vibrant array of colorful vegetables, offers a healthy and flavorful side dish that adds visual appeal to the plate.
Together, these recipes create a harmonious symphony of flavors and textures, making this horseradish-crusted whitefish with remoulade, cucumber salad, and roasted vegetable medley an exceptional culinary experience.
CRISPY FRIED RED FISH AND SPICY REMOULADE
Warmer weather is the cue for al fresco dining, but no patio brunch or park-side picnic compares with the highly anticipated, delicious and spirited barbeques amongst the Black community. Juneteenth, or Freedom Day, marks the emancipation of slaves in the United States in 1865, and today it is a time of celebration by families and communities often in the form of a fish fry or barbeque. The color red is significant in the celebration of Juneteenth as it symbolizes the suffering, perseverance and resilience of generations of African Americans. This recipe honors this tradition and history by utilizing a meaty and flakey red fish that pairs beautifully with a spicy remoulade.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
- For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
- Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
- Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
- Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.
SHRIMP PO' BOY WITH HORSERADISH REMOULADE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Fill a Dutch oven halfway with oil and heat to 375 degrees F.
- Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
- Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
- Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
- Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
- Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.
HORSERADISH REMOULADE
Yield makes about 1 1/2 cups
Number Of Ingredients 13
Steps:
- Combine the mayonnaise, yogurt, horseradish, scallions, dill pickles, sweet pickles, egg, parsley, capers, mustard, lemon juice, salt and black pepper, and cayenne in a blender or food processor and pulse to blend to a chunky sauce. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
Tips:
- Use fresh fish: For the best results, use fresh whitefish fillets. If you can't find whitefish, you can substitute another mild-flavored fish, such as tilapia or cod.
- Make sure the fish is dry before cooking: Pat the fish fillets dry with paper towels before cooking. This will help the crust to adhere to the fish.
- Use a light hand with the horseradish: The horseradish crust can be quite spicy, so be careful not to use too much. You can always add more horseradish to taste, but it's difficult to take it out once it's in.
- Don't overcook the fish: Whitefish is a delicate fish, so it's important not to overcook it. Cook the fish until it is just opaque in the center.
- Serve the fish immediately: Horseradish-crusted whitefish is best served immediately after it is cooked. The crust will start to soften if it sits for too long.
Conclusion:
Horseradish-crusted whitefish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The horseradish crust adds a bit of spice and flavor to the mild whitefish, and the remoulade sauce is a perfect complement. If you're looking for a new way to cook whitefish, give this recipe a try. You won't be disappointed.
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