Ingredients for Baked Catfish Fillets With Horseradish Sauce
- 1 pound catfish fillets
- 1 tablespoon lemon juice
- 2 large egg whites
- 1/4 cup sour cream
- 1 tablespoon finely chopped onion
- 1 clove minced garlic
- Dry Mustard
- 1/4 teaspoon white pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 tablespoons prepared horseradish
- nonstick cooking spray
- 1 teaspoon Dijon mustard
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Catfish Fillets With Horseradish Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Catfish Fillets With Horseradish Sauce
- Preheat oven to 375°F (190°C).
- Lightly spray a baking pan with nonstick cooking spray.
- Arrange catfish fillets (about 1 pound) in a single layer on the prepared baking pan.
- Drizzle fillets with 1 tablespoon of lemon juice.
- In a small bowl, beat 2 large egg whites until soft peaks form.
- Gently fold in 1/4 cup sour cream, 1 tablespoon finely chopped onion, 1 clove minced garlic, 1 teaspoon Dijon mustard, and 1/8 teaspoon white pepper.
- Spoon the egg white mixture evenly over each catfish fillet.
- Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish bakes, prepare the horseradish sauce:
- In a small saucepan, melt 2 tablespoons of butter over medium heat.
- Whisk in 2 tablespoons of all-purpose flour until smooth.
- Gradually whisk in 1 cup of milk until smooth.
- Stir in 2 tablespoons prepared horseradish and the remaining 1/8 teaspoon white pepper.
- Cook, stirring constantly, until the sauce is bubbly and slightly thickened (about 2-3 minutes).
- Serve the baked catfish fillets immediately, topped with the creamy horseradish sauce.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
39g
Carbs
2g
