Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, cornmeal panko crusted catfish with a sriracha remoulade. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something that I have loved my whole life. They are nice 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 recipe, we have to prepare a few ingredients. You can have cornmeal panko crusted catfish with a sriracha remoulade using 20 ingredients and 10 steps. Here is how you can achieve that.
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)
- Get as needed salt
- Make ready 1 each egg
- Make ready 6 ounces buttermilk (milk work fine also)
- Get 1/2 cup flour
- Make ready 1/2 cup cornstarch
- Get 1 tablespoon Cajun seasoning
- Take 1 cup yellow cornmeal
- Make ready 1/2 cup seasoned Panko bread crumbs
- Make ready 2 teaspoons Cajun seasoning
- Get Sriracha Remoulade
- Make ready 1 tablespoon lemon juice
- Prepare 1/2 cup mayonnaise
- Make ready 1/4 teaspoon dry mustard
- Get 2 tablespoons pickle-chopped fine – chopped fine (relish works)
- Prepare 2 tablespoons parsley -chopped fine
- Take 2 tablespoons red onion chopped fine
- Get 1 tablespoon Sriracha sauce-add more if you like :)
- Prepare 1 teaspoon sugar
- Make ready vegetable oil for frying as needed- 1/4 inch in skillet
Set fish on a cooling rack and place inside a container filled with. 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!
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.
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. For extra crispy use stone-ground yellow cornmeal. I made this using large basa fillets, it was excellent! Coat fish with ranch dressing and dip in mixture until covered.
So that’s going to wrap this up for this special food cornmeal panko crusted catfish with a sriracha remoulade recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
