Steps to Prepare Super Quick Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Cornmeal Panko Crusted Catfish with a Sriracha Remoulade. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade Recipe. 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.

You can have Cornmeal Panko Crusted Catfish with a Sriracha Remoulade using 20 ingredients and 10 steps. Here is how you cook that.

Ingredients of Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

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

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade instructions

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..

The latest in our series for Caridad alumni.See how to enjoy okra in a cornmeal crust.Enjoy with a remoulade, hot sauce or lemon!

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!