Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, cornmeal panko crusted catfish with a sriracha remoulade. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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. See great recipes for Fried Blue Catfish with Coconut Rice (Nasi Uduk) too!

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have cornmeal panko crusted catfish with a sriracha remoulade using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:

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

Mix cornmeal, salt and oregano in a shallow dish or on a piece of wax paper. Mix milk and egg in another shallow dish. Dip catfish nuggets into the milk mixture, then dredge in the cornmeal mixture, tossing to coat. Pour oil into a large rimmed baking sheet, swirling to coat.

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.

Good for a baked catfish but nothing beats deep fried. We did use less hot pepper sauce thinking it'd be to hot but next time we'll use closer to the tablespoon if not all. This is the best of any baked fish recipes though. Place the cornmeal coated fish onto the baking pan. Be sure to thaw the fish fully.

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