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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.
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Ingredients - Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
- Prepare 4 - each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
- Take as needed - salt
- Get 1 of each egg
- You need 6 ounces for buttermilk (milk work fine also)
- Make ready 1/2 cup flour
- You need 1/2 cup cornstarch
- Need 1 tablespoon Cajun seasoning
- Require 1 cup of yellow cornmeal
- You need 1/2 cup seasoned Panko bread crumbs
- You need 2 teaspoons of Cajun seasoning
- Get Sriracha Remoulade
- Require 1 tablespoon - lemon juice
- Require 1/2 cup - mayonnaise
- Give 1/4 teaspoon - dry mustard
- You need 2 tablespoons pickle-chopped fine – chopped fine (relish works)
- Provide 2 tablespoons - parsley -chopped fine
- Take 2 tablespoons for red onion chopped fine
- Make ready 1 tablespoon Sriracha sauce-add more if you like :)
- Provide 1 teaspoon - sugar
- Take - vegetable oil for frying as needed- 1/4 inch in skillet
Set fish on a cooling rack and place inside a container filled with. For extra crispy use stone-ground yellow cornmeal. I made this using large basa fillets, it was excellent! Cornmeal-Crusted Fish with Spicy Herbed Remoulade Sauce.
Cornmeal Panko Crusted Catfish with a Sriracha Remoulade process:
- 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.
Enjoy this crispy catfish coated with cornmeal - a delightful meal. 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. Whichever fish you use, this panko-crusted recipe is a fantastic way to enjoy it.
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