Variety to Producing Perfect 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:
- Take 4 of each Catfish fillets- We have also use -Tilapia (5-7 ounce each).
- You need as needed of salt.
- Get 1 of each egg.
- Use 6 ounces of buttermilk (milk work fine also).
- Get 1/2 cup of flour.
- You need 1/2 cup of cornstarch.
- Get 1 tablespoon of Cajun seasoning.
- Get 1 cup of yellow cornmeal.
- You need 1/2 cup of seasoned Panko bread crumbs.
- Prepare 2 teaspoons of Cajun seasoning.
- Use of Sriracha Remoulade.
- Get 1 tablespoon of lemon juice.
- Get 1/2 cup of mayonnaise.
- Prepare 1/4 teaspoon of dry mustard.
- Provide 2 tablespoons of pickle-chopped fine -- chopped fine (relish works).
- Get 2 tablespoons of parsley -chopped fine.
- Prepare 2 tablespoons of red onion chopped fine.
- You need 1 tablespoon of Sriracha sauce-add more if you like :).
- Prepare 1 teaspoon of sugar.
- Prepare of vegetable oil for frying as needed- 1/4 inch in skillet.
After readying the materials, next you are ready to cook your appetizing 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..
On a separate sheet of wax paper, combine the cornmeal, panko and Cajun seasoning. Dip the fish in the flour and shake off excess. Dip flour coated fish in the egg white, then roll in the cornmeal mixture. Dredge the fillets into the mixture and coat evenly. In another bowl, stir together cornmeal, flour and seasonings.
Recipe : Cornmeal Panko Crusted Catfish with a Sriracha Remoulade
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