Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, cornmeal panko crusted catfish with a sriracha remoulade. One of my favorites. For mine, I will make it a little 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 on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something that I have loved my entire life. They’re fine and they look wonderful.
Panko breadcrumbs give these simple baked fish fillets a crunchy coating, and cooking them in the oven is easy and quick. Prepare this easy baked fish with haddock, catfish, tilapia, pollock, cod, or flounder. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.
To begin with this particular recipe, we must first prepare a few components. You can cook cornmeal panko crusted catfish with a sriracha remoulade using 20 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
- Prepare 4 each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
- Make ready as needed salt
- Get 1 each egg
- Prepare 6 ounces buttermilk (milk work fine also)
- Get 1/2 cup flour
- Make ready 1/2 cup cornstarch
- Take 1 tablespoon Cajun seasoning
- Prepare 1 cup yellow cornmeal
- Prepare 1/2 cup seasoned Panko bread crumbs
- Get 2 teaspoons Cajun seasoning
- Prepare Sriracha Remoulade
- Prepare 1 tablespoon lemon juice
- Prepare 1/2 cup mayonnaise
- Prepare 1/4 teaspoon dry mustard
- Prepare 2 tablespoons pickle-chopped fine – chopped fine (relish works)
- Prepare 2 tablespoons parsley -chopped fine
- Get 2 tablespoons red onion chopped fine
- Make ready 1 tablespoon Sriracha sauce-add more if you like :)
- Make ready 1 teaspoon sugar
- Take vegetable oil for frying as needed- 1/4 inch in skillet
Cornmeal-Crusted Catfish. with Tomato-Cucumber Salad & Creamy Potatoes. An easy recipe for crunchy cornmeal-coated catfish that's shallow-fried and served with a tartar sauce-like rémoulade for dipping. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Enjoy this crispy catfish coated with cornmeal - a delightful meal.
Instructions 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.
For extra crispy use stone-ground yellow cornmeal. I made this using large basa fillets, it was excellent! The secret to a crispy crust is heating the skillet first and then cooking the fish over medium heat. Incorporating spices into a cornmeal crust is an easy way to add more flavor to fish; the coating would also be good on chicken cutlets. I've been looking for a Catfish recipe. this one sounds amazing!
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