Cornmeal Panko Crusted Catfish with a Sriracha Remoulade. These crispy oysters are coated in nutty cornmeal and served with a spicy Sriracha-spiked rémoulade. Serve immediately with the lime slices and Sriracha rémoulade on the side. Cornmeal-Crusted Catfish. with Tomato-Cucumber Salad & Creamy Potatoes.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade 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. For extra crispy use stone-ground yellow cornmeal.

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These crispy oysters are coated in nutty cornmeal and served with a spicy Sriracha-spiked rémoulade. Serve immediately with the lime slices and Sriracha rémoulade on the side. Cornmeal-Crusted Catfish. with Tomato-Cucumber Salad & Creamy Potatoes.

Alright, don't linger, let's task this cornmeal panko crusted catfish with a sriracha remoulade formula with 20 substances which are absolutely easy to acquire, and we have to process them at the very least through 10 actions. You should devote a while on this, so the resulting food could be perfect.

Ingredients - Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:

You need 4 each Catfish fillets- We have also use -Tilapia (5-7 ounce each).
Give as needed for salt.
Require 1 - each egg.
Require 6 ounces buttermilk (milk work fine also).
Need 1/2 cup for flour.
Prepare 1/2 cup cornstarch.
Prepare 1 tablespoon Cajun seasoning.
Need 1 cup - yellow cornmeal.
You need 1/2 cup for seasoned Panko bread crumbs.
Give 2 teaspoons for Cajun seasoning.
You need of Sriracha Remoulade.
Prepare 1 tablespoon of lemon juice.
Prepare 1/2 cup - mayonnaise.
Give 1/4 teaspoon dry mustard.
Prepare 2 tablespoons of pickle-chopped fine -- chopped fine (relish works).
Provide 2 tablespoons - parsley -chopped fine.
Provide 2 tablespoons of red onion chopped fine.
Need 1 tablespoon of Sriracha sauce-add more if you like :).
Prepare 1 teaspoon - sugar.
Provide for vegetable oil for frying as needed- 1/4 inch in skillet.

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. Look for stone-ground cornmeal in specialty markets and health-food stores. Whichever fish you use, this panko-crusted recipe is a fantastic way to enjoy it.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade making:

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 fillets are delicious with a homemade tartar sauce or rémoulade. Serve the fish with baked french fries or If you're using another type of fish with thicker fillets (catfish, for example) and are uncertain how long. Panko crusted rockfish fillets are hand breaded with a parmesan panko blend, then oven fried for Making Panko Crusted Rockfish. Getting this recipe just right took a few trials and a few errors. When I can't find rockfish, I often substitute other types of whitefish like cod, tilapia, catfish or halibut..

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