Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, cornmeal panko crusted catfish with a sriracha remoulade. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something that I have loved my entire 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. Make ready flour
6. Take 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. Take lemon juice
13. Get mayonnaise
14. Take dry mustard
15. Make ready pickle-chopped fine – chopped fine (relish works)
16. Prepare parsley -chopped fine
17. Make ready red onion chopped fine
18. Get Sriracha sauce-add more if you like :)
19. Take sugar
20. Get 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’s going to wrap this up for this special food cornmeal panko crusted catfish with a sriracha remoulade recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!