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20 ingredients, 10 steps, cooking Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

Hi my mother, at this time you get present recipe Cornmeal Panko Crusted Catfish with a Sriracha Remoulade with 20 ingredients and 10 steps. Next this is how to cook, please observe carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 10 stages of easy cooking Cornmeal Panko Crusted Catfish with a Sriracha Remoulade.

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Ingredients for Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

1. You need 4 : each Catfish fillets- We have also use -Tilapia (5-7 ounce each).
2. Prepare as needed : salt.
3. Prepare 1 : each egg.
4. It’s 6 ounces : buttermilk (milk work fine also).
5. It’s 1/2 cup : flour.
6. It’s 1/2 cup : cornstarch.
7. You need 1 tablespoon : Cajun seasoning.
8. You need 1 cup : yellow cornmeal.
9. You need 1/2 cup : seasoned Panko bread crumbs.
10. It’s 2 teaspoons : Cajun seasoning.
11. You need : Sriracha Remoulade.
12. Prepare 1 tablespoon : lemon juice.
13. You need 1/2 cup : mayonnaise.
14. You need 1/4 teaspoon : dry mustard.
15. Prepare 2 tablespoons : pickle-chopped fine – chopped fine (relish works).
16. Prepare 2 tablespoons : parsley -chopped fine.
17. You need 2 tablespoons : red onion chopped fine.
18. You need 1 tablespoon : Sriracha sauce-add more if you like :).
19. It’s 1 teaspoon : sugar.
20. Prepare : vegetable oil for frying as needed- 1/4 inch in skillet.

If all raw materials Cornmeal Panko Crusted Catfish with a Sriracha Remoulade it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

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Process Cooking Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

1. Lightly season the fish with salt. brqq
2. Mix the egg and buttermilk together until well combined. brqq
3. Mix the flour, cornstarch and 1 tablespoon of Cajun seasoning together. brqq
4. Mix the cornmeal, seasoned Panko bread crumbs and the 2 teaspoons of Cajun seasoning. brqq
5. Dip the fish into the egg wash then shake off and place in the seasoned flour and coat well. brqq
6. Shake off the excess flour and dip into the egg wash again then shake off slightly and coat with the cornmeal panko mixture. brqq
7. Place the coated fillet on a tray and repeat for each fish fillet. brqq
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. brqq
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. brqq
10. Sriracha Remoulade- Mix all of the ingredients together and refrigerate for 1 hour or more. brqq
11. Finish and Enjoy.

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