Easy Cornmeal Panko Crusted Catfish with a Sriracha Remoulade Best Recipes

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We hope you got benefit from reading it, now let's go back to cornmeal panko crusted catfish with a sriracha remoulade recipe. You can cook cornmeal panko crusted catfish with a sriracha remoulade using 20 ingredients and 10 steps. Here is how you achieve it.

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

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

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..

The secret to a crispy crust is heating the skillet first and then cooking the fish over medium heat. Enjoy this crispy catfish coated with cornmeal - a delightful meal. Cornmeal-Crusted Catfish with Collards and Creole Mustard Vinaigrette. by bonappetitrecipes. For extra crispy use stone-ground yellow cornmeal. I made this using large basa fillets, it was excellent!

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