Catfish is a highly valued fish in various regions of Latin America, known for its soft and versatile meat in the kitchen. Its consumption is common in countries such as Mexico, Colombia, Venezuela, and Guatemala, where it goes by different names and preparations according to local tradition. For example, in Mexico it is simply known as "bagre," while in Colombia it is also frequently called "pez gato" (catfish). This fish has its origins deeply rooted in the riverine and coastal culinary culture and is the star of dishes ranging from brothy stews to baked or fried preparations. Its popularity lies in its firm texture and mild flavor, making it ideal for pairing with intense sauces and fresh seasonings, such as the horseradish sauce used to enhance its flavor in this recipe.
Baked catfish fillets with horseradish sauce
How to Prepare Baked Catfish Fillets with Horseradish Sauce
This recipe combines the delicacy of catfish with a creamy and slightly spicy horseradish sauce, perfect for those looking for a balanced and flavorful dish. Below, we explain how to prepare it step by step.
Ingredients: Catfish fillets, lemon juice, egg whites, sour cream, onion, garlic, dry mustard, white pepper, butter, flour, milk, and prepared horseradish.
Steps:
Place the fish on a baking tray sprayed with non-stick cooking spray.
Drizzle with lemon juice.
In a small bowl, beat the egg whites until soft peaks form.
Incorporate the sour cream, onion, garlic, mustard, and 1/8 teaspoon of white pepper.
Place a bit of the mixture on each fillet.
Bake at 375°F for 20 minutes or until the fish is opaque or a skewer slides easily through the flesh.
Meanwhile, in a small saucepan, melt the butter.
Incorporate the flour until smooth.
Add the milk, horseradish, and the remaining 1/8 teaspoon of white pepper.
Cook and stir over medium heat until the mixture bubbles and thickens slightly.
Serve the sauce over the baked fish and enjoy a tasty and nutritious dish.
Ingredients (12)
- Catfish Fillets
- Lemon Juice
- Egg Whites
- Sour Cream
- Onion
- Garlic
- Dry Mustard
- White Pepper
- Butter
- Flour
- Milk
- Prepared Horseradish
Instructions (20 steps)
- 1 Place the fish on a baking tray sprayed with non-stick cooking spray
- 2 Sprinkle with lemon juice
- 3 In a small bowl
- 4 beat the egg whites until soft peaks form
- 5 Incorporate the sour cream
- 6 onion
- 7 garlic
- 8 mustard
- 9 and 1/8 teaspoon of white pepper
- 10 Place a bit of the mixture on each fillet
- 11 Bake at 375°F for 20 minutes or until the fish is opaque or a skewer slides easily through the flesh
- 12 Meanwhile
- 13 in a small saucepan
- 14 melt the butter
- 15 Incorporate the flour until smooth
- 16 Add the milk
- 17 horseradish
- 18 and the remaining 1/8 teaspoon of white pepper
- 19 Cook and stir over medium heat until the mixture bubbles and thickens slightly
- 20 Serve over the fish