Step-by-Step Guide to Prepare Award-winning Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, cornmeal panko crusted catfish with a sriracha remoulade. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something which I’ve loved my entire life.

To get started with this recipe, we have to 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 that.

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. Make ready 1 each egg
4. Make ready 6 ounces buttermilk (milk work fine also)
5. Get 1/2 cup flour
6. Take 1/2 cup cornstarch
7. Get 1 tablespoon Cajun seasoning
8. Take 1 cup yellow cornmeal
9. Get 1/2 cup seasoned Panko bread crumbs
10. Get 2 teaspoons Cajun seasoning
11. Get Sriracha Remoulade
12. Prepare 1 tablespoon lemon juice
13. Get 1/2 cup mayonnaise
14. Prepare 1/4 teaspoon dry mustard
15. Get 2 tablespoons pickle-chopped fine – chopped fine (relish works)
16. Make ready 2 tablespoons parsley -chopped fine
17. Take 2 tablespoons red onion chopped fine
18. Take 1 tablespoon Sriracha sauce-add more if you like :)
19. Make ready 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 this up for this exceptional food cornmeal panko crusted catfish with a sriracha remoulade recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!