January 2019

Bayou Blackened Catfish Remoulade Sauce

WHAT YOU WILL NEED WHAT YOU WILL NEED  1lb. catfish filets  2 teaspoons cayenne pepper 1 Large Stalk Celery, Chopped  2 teaspoons lemon pepper 2 Green Onions, Chopped  2 teaspoons garlic powder 1 Garlic Clove, Chopped  ½ teaspoon kosher salt ¼ cup White Onion, Chopped  2 teaspoon cracked black pepper 1/4 CUP ROUSES NOVELLO Olive Oil  2 tablespoons butter – melted 1 Tbsp Italian Parsley, Finely Chopped  ½ cup Rouses Italian olive oil for frying 2 Tbsp Couchons Creole Mustard 2 Tbsp Smoked Paprika HOW TO PREP 1/4 Cup White Vinegar 1. In a mixing bowl mix cayenne pepper, 1 tsp Rouses Worcestershire sauce lemon pepper, garlic powder, kosher salt 1 Tbsp Horseradish and black pepper. 2 tsp Louisiana Hot Sauce 2. Brush both sides of catfish filets with 2 Tbsp Ketchup butter. Kosher Salt 3. Rub filets in dry seasoning mixture on Freshly Ground Black Pepper To Taste both sides. 1/2 tsp Cayenne or to taste 4. In a medium skillet heat olive oil until popping. Pan sear filets on both sides HOW TO PREP until fish flakes with a fork 1. Combine all ingredients except Olive Oil in a medium mixing bowl and whisk until ingredients are incorporated. 2. In a separate mixing bowl combine ¼ cup Rouses Olive Oil and whisk until thick, about 2 minutes. 3. Combine oil mixture into remoulade mixture and whisk until all is incorporated. 4. If wanting smother remoulade combine the above ingredients in a food processor, process until smooth. With the motor still running, slowly drizzle in ¼ cup Rouses Olive Oil. Refrigerate overnight.