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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cornmeal panko crusted catfish with a sriracha remoulade. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have cornmeal panko crusted catfish with a sriracha remoulade using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
  1. Take 4 each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
  2. Prepare as needed salt
  3. Get 1 each egg
  4. Get 6 ounces buttermilk (milk work fine also)
  5. Prepare 1/2 cup flour
  6. Take 1/2 cup cornstarch
  7. Make ready 1 tablespoon Cajun seasoning
  8. Make ready 1 cup yellow cornmeal
  9. Prepare 1/2 cup seasoned Panko bread crumbs
  10. Prepare 2 teaspoons Cajun seasoning
  11. Take Sriracha Remoulade
  12. Get 1 tablespoon lemon juice
  13. Make ready 1/2 cup mayonnaise
  14. Make ready 1/4 teaspoon dry mustard
  15. Make ready 2 tablespoons pickle-chopped fine – chopped fine (relish works)
  16. Take 2 tablespoons parsley -chopped fine
  17. Get 2 tablespoons red onion chopped fine
  18. Prepare 1 tablespoon Sriracha sauce-add more if you like :)
  19. Prepare 1 teaspoon sugar
  20. Make ready vegetable oil for frying as needed- 1/4 inch in skillet
Steps 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.

So that’s going to wrap it up with this exceptional food cornmeal panko crusted catfish with a sriracha remoulade recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!