Instructions to Preparing Yummy Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

Greetings to everyone out there, back with us in the most excellent receipes web page. If you are searching for tasty Cornmeal Panko Crusted Catfish with a Sriracha Remoulade recipe, you are now at the right place. We only serve excellent Cornmeal Panko Crusted Catfish with a Sriracha Remoulade recipe which will make your dish like a professional chef’s.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

We hope you got benefit from reading it, now let’s go back to cornmeal panko crusted catfish with a sriracha remoulade recipe. To cook cornmeal panko crusted catfish with a sriracha remoulade you only need 20 ingredients and 10 steps. Here is how you do that.

Here are the ingridients that are required to prepare a delicious Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:

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

Done with the ingridients? Below are the steps on producing 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!

A recipe is a good story that ends with a delicious meal. If you find this web site useful Sharing this page to your families is the deal Wish that your Cornmeal Panko Crusted Catfish with a Sriracha Remoulade makes your day cheerful.

Leave a Comment