Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cornmeal panko crusted catfish with a sriracha remoulade. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

These crispy oysters are coated in nutty cornmeal and served with a spicy Sriracha-spiked rémoulade. Serve immediately with the lime slices and Sriracha rémoulade on the side. Cornmeal-Crusted Catfish. with Tomato-Cucumber Salad & Creamy Potatoes.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have cornmeal panko crusted catfish with a sriracha remoulade using 20 ingredients and 10 steps. Here is how you cook that.

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

1. Get 4 each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
2. Make ready as needed salt
3. Prepare 1 each egg
4. Take 6 ounces buttermilk (milk work fine also)
5. Get 1/2 cup flour
6. Get 1/2 cup cornstarch
7. Take 1 tablespoon Cajun seasoning
8. Prepare 1 cup yellow cornmeal
9. Take 1/2 cup seasoned Panko bread crumbs
10. Make ready 2 teaspoons Cajun seasoning
11. Take Sriracha Remoulade
12. Take 1 tablespoon lemon juice
13. Take 1/2 cup mayonnaise
14. Make ready 1/4 teaspoon dry mustard
15. Take 2 tablespoons pickle-chopped fine – chopped fine (relish works)
16. Take 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. Take 1 teaspoon sugar
20. 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. For extra crispy use stone-ground yellow cornmeal. Enjoy this crispy catfish coated with cornmeal - a delightful meal. Reviews: gderr the dysfunctional. i made this as the recipe stated. i'm southern and used to good catfish. i have my own recipes for it but thought i'd branch out with something new. this is good but certainly needs more heat, lemon pepper and hot sauce in the batter.

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.

Panko crusted rockfish fillets are hand breaded with a parmesan panko blend, then oven fried for Making Panko Crusted Rockfish. Getting this recipe just right took a few trials and a few errors. When I can't find rockfish, I often substitute other types of whitefish like cod, tilapia, catfish or halibut. Whichever fish you use, this panko-crusted recipe is a fantastic way to enjoy it. The fillets are delicious with a homemade tartar sauce or rémoulade.

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