If you're looking for Cornmeal Panko Crusted Catfish with a Sriracha Remoulade recipe, look no further! We provide you only the best Cornmeal Panko Crusted Catfish with a Sriracha Remoulade recipe here. We also have wide variety of recipes to try.

Whether you are an university student just starting your very own cooking experiments or an experienced chef with many dinner events under your belt, there is constantly something brand-new to find out about cooking. We hope these Cornmeal Panko Crusted Catfish with a Sriracha Remoulade recipe and tips can help you in your kitchen area tonight, and get used to fabulous home-cooked meals.

Use each Catfish fillets- We have also use -Tilapia (5-7 ounce each).
You need to prepare salt.
Use each egg.
You need buttermilk (milk work fine also).
You need to prepare flour.
You need to prepare cornstarch.
Prepare Cajun seasoning.
Use yellow cornmeal.
Prepare seasoned Panko bread crumbs.
Use Cajun seasoning.
Use Sriracha Remoulade.
Use lemon juice.
Provide mayonnaise.
You need to prepare dry mustard.
Provide pickle-chopped fine -- chopped fine (relish works).
You need parsley -chopped fine.
Provide red onion chopped fine.
Provide Sriracha sauce-add more if you like :).
Use sugar.
Provide vegetable oil for frying as needed- 1/4 inch in skillet.

Cornmeal-Crusted Catfish. with Tomato-Cucumber Salad & Creamy Potatoes. An easy recipe for crunchy cornmeal-coated catfish that's shallow-fried and served with a tartar sauce-like rémoulade for dipping. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Enjoy this crispy catfish coated with cornmeal - a delightful meal.

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..

For extra crispy use stone-ground yellow cornmeal. 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. Incorporating spices into a cornmeal crust is an easy way to add more flavor to fish; the coating would also be good on chicken cutlets. I've been looking for a Catfish recipe. this one sounds amazing!

Since you have read Cornmeal Panko Crusted Catfish with a Sriracha Remoulade recipe, it is the moment for you to head to the kitchen and also prepare some wonderful food! Keep in mind, food preparation is not an ability that can be 100 percent right at first. Technique is needed for you to understand the art of food preparation.

If you find this Cornmeal Panko Crusted Catfish with a Sriracha Remoulade recipe valuable please share it to your good friends or family, thank you and good luck.