Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, cornmeal panko crusted catfish with a sriracha remoulade. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook 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. Take each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
2. Get salt
3. Take each egg
4. Get buttermilk (milk work fine also)
5. Get flour
6. Prepare cornstarch
7. Take Cajun seasoning
8. Make ready yellow cornmeal
9. Get seasoned Panko bread crumbs
10. Get Cajun seasoning
11. Make ready Sriracha Remoulade
12. Prepare lemon juice
13. Make ready mayonnaise
14. Make ready dry mustard
15. Get pickle-chopped fine – chopped fine (relish works)
16. Make ready parsley -chopped fine
17. Get red onion chopped fine
18. Prepare Sriracha sauce-add more if you like :)
19. Prepare sugar
20. Make ready vegetable oil for frying as needed- 1/4 inch in skillet

Instructions 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.

So that is going to wrap this up for this exceptional food cornmeal panko crusted catfish with a sriracha remoulade recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!