Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make 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 is gonna smell and look delicious.
Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin 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 can achieve that.
The ingredients needed to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
- Take 4 each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
- Prepare as needed salt
- Get 1 each egg
- Take 6 ounces buttermilk (milk work fine also)
- Get 1/2 cup flour
- Make ready 1/2 cup cornstarch
- Get 1 tablespoon Cajun seasoning
- Get 1 cup yellow cornmeal
- Prepare 1/2 cup seasoned Panko bread crumbs
- Make ready 2 teaspoons Cajun seasoning
- Make ready Sriracha Remoulade
- Take 1 tablespoon lemon juice
- Take 1/2 cup mayonnaise
- Make ready 1/4 teaspoon dry mustard
- Get 2 tablespoons pickle-chopped fine – chopped fine (relish works)
- Get 2 tablespoons parsley -chopped fine
- Prepare 2 tablespoons red onion chopped fine
- Prepare 1 tablespoon Sriracha sauce-add more if you like :)
- Take 1 teaspoon sugar
- Prepare vegetable oil for frying as needed- 1/4 inch in skillet
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.
So that is going to wrap this up for this exceptional food cornmeal panko crusted catfish with a sriracha remoulade recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
