Hello everybody, it is me again, Dan, welcome to my 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 favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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. See great recipes for Fried Blue Catfish with Coconut Rice (Nasi Uduk) too!
Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something which I have loved my entire life.
To begin with this recipe, we must 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:
- Get 4 each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
- Take as needed salt
- Make ready 1 each egg
- Take 6 ounces buttermilk (milk work fine also)
- Prepare 1/2 cup flour
- Make ready 1/2 cup cornstarch
- Make ready 1 tablespoon Cajun seasoning
- Get 1 cup yellow cornmeal
- Prepare 1/2 cup seasoned Panko bread crumbs
- Get 2 teaspoons Cajun seasoning
- Get Sriracha Remoulade
- Take 1 tablespoon lemon juice
- Prepare 1/2 cup mayonnaise
- Prepare 1/4 teaspoon dry mustard
- Make ready 2 tablespoons pickle-chopped fine – chopped fine (relish works)
- Make ready 2 tablespoons parsley -chopped fine
- Make ready 2 tablespoons red onion chopped fine
- Make ready 1 tablespoon Sriracha sauce-add more if you like :)
- Take 1 teaspoon sugar
- Take vegetable oil for frying as needed- 1/4 inch in skillet
Mix cornmeal, salt and oregano in a shallow dish or on a piece of wax paper. Mix milk and egg in another shallow dish. Dip catfish nuggets into the milk mixture, then dredge in the cornmeal mixture, tossing to coat. Pour oil into a large rimmed baking sheet, swirling to coat.
Steps 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.
Good for a baked catfish but nothing beats deep fried. We did use less hot pepper sauce thinking it'd be to hot but next time we'll use closer to the tablespoon if not all. This is the best of any baked fish recipes though. Place the cornmeal coated fish onto the baking pan. Be sure to thaw the fish fully.
So that is going to wrap it up for this exceptional 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 is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
