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

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cornmeal panko crusted catfish with a sriracha remoulade. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something that I’ve loved my entire life.

To begin with this recipe, we must first 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 cook it.

The ingredients needed to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
  1. Prepare each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
  2. Prepare salt
  3. Take each egg
  4. Prepare buttermilk (milk work fine also)
  5. Take flour
  6. Prepare cornstarch
  7. Make ready Cajun seasoning
  8. Get yellow cornmeal
  9. Prepare seasoned Panko bread crumbs
  10. Get Cajun seasoning
  11. Make ready Sriracha Remoulade
  12. Get lemon juice
  13. Get mayonnaise
  14. Get dry mustard
  15. Get pickle-chopped fine – chopped fine (relish works)
  16. Make ready parsley -chopped fine
  17. Prepare red onion chopped fine
  18. Get Sriracha sauce-add more if you like :)
  19. Prepare sugar
  20. Prepare 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 is going to wrap it up for this special food cornmeal panko crusted catfish with a sriracha remoulade recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!