Good Idea to Serving Yummy Cornmeal Panko Crusted Catfish with a Sriracha Remoulade
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To prepare an extraordinary Cornmeal Panko Crusted Catfish with a Sriracha Remoulade, below are the components needed:
- Provide of each Catfish fillets- We have also use -Tilapia (5-7 ounce each).
- Prepare of salt.
- You need of each egg.
- You need of buttermilk (milk work fine also).
- Get of flour.
- Prepare of cornstarch.
- Prepare of Cajun seasoning.
- Take of yellow cornmeal.
- Use of seasoned Panko bread crumbs.
- Prepare of Cajun seasoning.
- Provide of Sriracha Remoulade.
- Use of lemon juice.
- Get of mayonnaise.
- Provide of dry mustard.
- Provide of pickle-chopped fine -- chopped fine (relish works).
- Prepare of parsley -chopped fine.
- Provide of red onion chopped fine.
- Provide of Sriracha sauce-add more if you like :).
- You need of sugar.
- Provide of vegetable oil for frying as needed- 1/4 inch in skillet.
After readying the materials, next you are ready to prepare your 5-star Cornmeal Panko Crusted Catfish with a Sriracha Remoulade by following the procedures below:
- 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 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!
Recipe : Cornmeal Panko Crusted Catfish with a Sriracha Remoulade
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