Cornmeal Panko Crusted Catfish with a Sriracha Remoulade
Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cornmeal panko crusted catfish with a sriracha remoulade. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook cornmeal panko crusted catfish with a sriracha remoulade using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
  1. Make ready 4 each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
  2. Make ready as needed salt
  3. Take 1 each egg
  4. Prepare 6 ounces buttermilk (milk work fine also)
  5. Prepare 1/2 cup flour
  6. Take 1/2 cup cornstarch
  7. Get 1 tablespoon Cajun seasoning
  8. Prepare 1 cup yellow cornmeal
  9. Prepare 1/2 cup seasoned Panko bread crumbs
  10. Prepare 2 teaspoons Cajun seasoning
  11. Prepare Sriracha Remoulade
  12. Take 1 tablespoon lemon juice
  13. Take 1/2 cup mayonnaise
  14. Take 1/4 teaspoon dry mustard
  15. Prepare 2 tablespoons pickle-chopped fine – chopped fine (relish works)
  16. Get 2 tablespoons parsley -chopped fine
  17. Prepare 2 tablespoons red onion chopped fine
  18. Get 1 tablespoon Sriracha sauce-add more if you like :)
  19. Take 1 teaspoon sugar
  20. Make ready vegetable oil for frying as needed- 1/4 inch in skillet
Instructions to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
  1. Lightly season the fish with salt.
  2. Mix the egg and buttermilk together until well combined.
  3. Mix the flour, cornstarch and 1 tablespoon of Cajun seasoning together.
  4. Mix the cornmeal, seasoned Panko bread crumbs and the 2 teaspoons of Cajun seasoning.
  5. Dip the fish into the egg wash then shake off and place in the seasoned flour and coat well.
  6. Shake off the excess flour and dip into the egg wash again then shake off slightly and coat with the cornmeal panko mixture.
  7. Place the coated fillet on a tray and repeat for each fish fillet.
  8. In a large skillet add 1/4 inch of oil and heat it over a moderate high heat. Add the fish and cook until golden brown and delicious about 3-4 minutes per side.
  9. If you brown it to fast you could place it on a sheet pan and finish it in a 350 degree oven. Fish take approximately 10 minutes per inch to fully cook. It should be flaky when cut.
  10. Sriracha Remoulade- Mix all of the ingredients together and refrigerate for 1 hour or more.

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