Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, cornmeal panko crusted catfish with a sriracha remoulade. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something that I have loved my entire life. They’re fine and they look fantastic.
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.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
- Make ready 4 each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
- Get as needed salt
- Take 1 each egg
- Prepare 6 ounces buttermilk (milk work fine also)
- Make ready 1/2 cup flour
- Make ready 1/2 cup cornstarch
- Make ready 1 tablespoon Cajun seasoning
- Take 1 cup yellow cornmeal
- Take 1/2 cup seasoned Panko bread crumbs
- Get 2 teaspoons Cajun seasoning
- Make ready Sriracha Remoulade
- Take 1 tablespoon lemon juice
- Make ready 1/2 cup mayonnaise
- Get 1/4 teaspoon dry mustard
- Prepare 2 tablespoons pickle-chopped fine – chopped fine (relish works)
- Take 2 tablespoons parsley -chopped fine
- Make ready 2 tablespoons red onion chopped fine
- Prepare 1 tablespoon Sriracha sauce-add more if you like :)
- Take 1 teaspoon sugar
- Prepare 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.
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.
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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