Cornmeal Panko Crusted Catfish with a Sriracha Remoulade
Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cornmeal panko crusted catfish with a sriracha remoulade. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something which I’ve loved my whole life. They’re nice and they look fantastic.

Panko breadcrumbs give these simple baked fish fillets a crunchy coating, and the oven makes them easy and relatively light in fat and calories. Serve the crispy baked fish with lemon wedges and rémoulade sauce or tartar sauce on the side, along with Panko-Crusted Oven Fried Haddock. Cornmeal-Crusted Catfish. with Tomato-Cucumber Salad & Creamy Potatoes.

To get started with this particular recipe, we have to first 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 cook it.

The ingredients needed to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
  1. Prepare 4 each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
  2. Take as needed salt
  3. Prepare 1 each egg
  4. Get 6 ounces buttermilk (milk work fine also)
  5. Make ready 1/2 cup flour
  6. Get 1/2 cup cornstarch
  7. Get 1 tablespoon Cajun seasoning
  8. Take 1 cup yellow cornmeal
  9. Make ready 1/2 cup seasoned Panko bread crumbs
  10. Make ready 2 teaspoons Cajun seasoning
  11. Make ready Sriracha Remoulade
  12. Make ready 1 tablespoon lemon juice
  13. Prepare 1/2 cup mayonnaise
  14. Get 1/4 teaspoon dry mustard
  15. Get 2 tablespoons pickle-chopped fine – chopped fine (relish works)
  16. Prepare 2 tablespoons parsley -chopped fine
  17. Make ready 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

Enjoy with a remoulade, hot sauce or lemon! 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. Set fish on a cooling rack and place inside a container filled with.

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.

Learn how to make Cornmeal-Crusted Catfish Nuggets. Johnson coats her oysters in chili and garlic powder-seasoned cornmeal, fries them until crispy, and serves them with lime wedges and a garlicky, sriracha-spiked rémoulade. For extra crispy use stone-ground yellow cornmeal. I made this using large basa fillets, it was excellent! Cornmeal Catfish with Remoulade: Have you ever cooked catfish?

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