Ingredients

• 1 cup mayonnaise
• 1/3 cup grainy mustard
• 1/4 cup chopped scallion
• 2 tablespoons chopped parsley
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons drained bottled horseradish
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon fresh lemon juice
• 1/4 teaspoon minced garlic
• 1/4 teaspoon hot sauce such as Tabasco
• 1/4 cup chopped parsley
• 2 tablespoons drained bottled horseradish
• 2 tablespoons grainy mustard
• 2 tablespoons minced garlic
• 1/2 teaspoon grated lemon zest
• 1 cup panko (Japanese bread crumbs)
• 1/3 cup plus 3 tablespoons olive oil, divided
• 4 (8-oz) whitefish fillets (about 3/4 inch thick), pin bones removed

Instructions

1. Pulse all rémoulade ingredients in a food processor until combined, then transfer to a bowl.
2. Make fish: Preheat oven to 350°F with rack in middle. Stir together parsley, horseradish, mustard, garlic, and zest. Gradually stir in panko, then drizzle with 1/3 cup olive oil and gently stir. Pat fish dry and arrange, skin side down, on a large platter. Brush flesh with 1 tablespoon oil, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently pat about 1/2 cup panko mixture evenly onto each fillet. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté fillets in 2 batches, crumb side down first, carefully turning once with a large spatula, until golden on both sides, about 6 minutes total per batch. Transfer to a large shallow baking pan. (Fish will not be fully cooked.) Wipe skillet clean and add remaining tablespoon oil for second batch. Bake fish in oven until just cooked through, about 5 minutes. Serve with rémoulade.
3. Preheat oven to 350°F with rack in middle.
4. Stir together parsley, horseradish, mustard, garlic, and zest. Gradually stir in panko, then drizzle with 1/3 cup olive oil and gently stir.
5. Pat fish dry and arrange, skin side down, on a large platter. Brush flesh with 1 tablespoon oil, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently pat about 1/2 cup panko mixture evenly onto each fillet.
6. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté fillets in 2 batches, crumb side down first, carefully turning once with a large spatula, until golden on both sides, about 6 minutes total per batch. Transfer to a large shallow baking pan. (Fish will not be fully cooked.) Wipe skillet clean and add remaining tablespoon oil for second batch.
7. Bake fish in oven until just cooked through, about 5 minutes. Serve with rémoulade.