Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cornmeal panko crusted catfish with a sriracha remoulade. It is one of my favorites. For mine, I’m gonna make it a little bit unique. 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 well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice 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 ingredients. You can cook cornmeal panko crusted catfish with a sriracha remoulade using 20 ingredients and 10 steps. Here is how you can achieve it.
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
- Make ready 6 ounces buttermilk (milk work fine also)
- Take 1/2 cup flour
- Take 1/2 cup cornstarch
- Make ready 1 tablespoon Cajun seasoning
- Take 1 cup yellow cornmeal
- Take 1/2 cup seasoned Panko bread crumbs
- Make ready 2 teaspoons Cajun seasoning
- Take Sriracha Remoulade
- Prepare 1 tablespoon lemon juice
- Get 1/2 cup mayonnaise
- Prepare 1/4 teaspoon dry mustard
- Get 2 tablespoons pickle-chopped fine – chopped fine (relish works)
- Prepare 2 tablespoons parsley -chopped fine
- Prepare 2 tablespoons red onion chopped fine
- Take 1 tablespoon Sriracha sauce-add more if you like :)
- Take 1 teaspoon sugar
- Make ready vegetable oil for frying as needed- 1/4 inch in skillet
I made this using large basa fillets, it was excellent! The secret to a crispy crust is heating the skillet first and then cooking the fish over medium heat. Look for stone-ground cornmeal in specialty markets and health-food stores. Whichever fish you use, this panko-crusted recipe is a fantastic way to enjoy it.
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 fillets are delicious with a homemade tartar sauce or rémoulade. Serve the fish with baked french fries or If you're using another type of fish with thicker fillets (catfish, for example) and are uncertain how long. 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..
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