Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, cornmeal panko crusted catfish with a sriracha remoulade. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Shake off the excess flour and dip into the egg wash again then shake off slightly and coat with the cornmeal panko mixture. Place the coated fillet on a tray and repeat for each fish fillet. See great recipes for Fried Blue Catfish with Coconut Rice (Nasi Uduk) too!
Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have cornmeal panko crusted catfish with a sriracha remoulade using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
- Make ready 4 each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
- Take as needed salt
- Prepare 1 each egg
- Take 6 ounces buttermilk (milk work fine also)
- Make ready 1/2 cup flour
- Take 1/2 cup cornstarch
- Take 1 tablespoon Cajun seasoning
- Get 1 cup yellow cornmeal
- Take 1/2 cup seasoned Panko bread crumbs
- Get 2 teaspoons Cajun seasoning
- Make ready Sriracha Remoulade
- Get 1 tablespoon lemon juice
- Get 1/2 cup mayonnaise
- Take 1/4 teaspoon dry mustard
- Take 2 tablespoons pickle-chopped fine – chopped fine (relish works)
- Prepare 2 tablespoons parsley -chopped fine
- Take 2 tablespoons red onion chopped fine
- Get 1 tablespoon Sriracha sauce-add more if you like :)
- Prepare 1 teaspoon sugar
- Get vegetable oil for frying as needed- 1/4 inch in skillet
Heat oil in a large skillet over medium high heat. Mix cornmeal, salt and oregano in a shallow dish or on a piece of wax paper. Mix milk and egg in another shallow dish. Dip catfish nuggets into the milk mixture, then dredge in the cornmeal mixture, tossing to coat.
Steps to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
- Lightly season the fish with salt.
- Mix the egg and buttermilk together until well combined.
- Mix the flour, cornstarch and 1 tablespoon of Cajun seasoning together.
- Mix the cornmeal, seasoned Panko bread crumbs and the 2 teaspoons of Cajun seasoning.
- Dip the fish into the egg wash then shake off and place in the seasoned flour and coat well.
- Shake off the excess flour and dip into the egg wash again then shake off slightly and coat with the cornmeal panko mixture.
- Place the coated fillet on a tray and repeat for each fish fillet.
- 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.
- 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.
- Sriracha Remoulade- Mix all of the ingredients together and refrigerate for 1 hour or more.
Pour oil into a large rimmed baking sheet, swirling to coat. I decided to make sole fish and chips for dinner as the man of the house requested a corn mean crusted fish (I usually use beer batter)- this was the recipe to try. For the flour/cornmeal part I only used Lawrey's Garlic salt cayenne pepper and a little ground black pepper. Good for a baked catfish but nothing beats deep fried. We did use less hot pepper sauce thinking it'd be to hot but next time we'll use closer to the tablespoon if not all.
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