Simple Way to Make Ultimate Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, cornmeal panko crusted catfish with a sriracha remoulade. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Panko-crusted fish is delicious when baked in the oven, and the beauty of this recipe is that it's It will work with any mild fish fillet, including catfish, cod, flounder, haddock, pollock, and tilapia. Serve the crispy baked fish with lemon wedges and rémoulade sauce or tartar sauce on the side, along. Be the first to rate & review! The secret to a crispy crust is heating the skillet first and then cooking the fish over medium heat.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. 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 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 can achieve that.

The ingredients needed to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:

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

To make the remoulade sauce, in a medium bowl, combine the mayonnaise, relish, remaining mustard and all but a pinch of the remaining parsley; season with salt and pepper to taste. For extra crispy use stone-ground yellow cornmeal. I made this using large basa fillets, it was excellent! An easy recipe for crunchy cornmeal-coated catfish that's shallow-fried and served with a tartar sauce-like rémoulade for dipping.

Instructions 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.

I made this using large basa fillets, it was excellent! An easy recipe for crunchy cornmeal-coated catfish that's shallow-fried and served with a tartar sauce-like rémoulade for dipping. You may unsubscribe at any time. Catfish can sometimes have an unappealing "muddy" flavor, so to mellow it out, we use a coating of cornmeal and flour spiced up. If crust is starting to turn too brown, reduce heat.

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