Super Easy Way to Producing Yummy Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

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Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

We hope you got insight from reading it, now let’s go back to cornmeal panko crusted catfish with a sriracha remoulade recipe. To make cornmeal panko crusted catfish with a sriracha remoulade you need 20 ingredients and 10 steps. Here is how you achieve that.

Here are the ingridients that are required to prepare a remarkably good Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:

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

Done with the ingridients? Below are the steps on producing 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..

Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with. Enjoy this crispy catfish coated with cornmeal – a delightful meal. For extra crispy use stone-ground yellow cornmeal. Though this cornmeal-crusted fish may not be quite as straightforward as my butter-lemon standby, it's still simple enough for the fish to shine.

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