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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. Panko crusted fried catfish okie dokie artichokie deep south dish crispy pan fried catfish tigers strawberries fried catfish anese style better than fried catfish you.
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Composition - Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
- Make ready 4 of each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
- Give as needed of salt
- You need 1 of each egg
- Prepare 6 ounces buttermilk (milk work fine also)
- Get 1/2 cup of flour
- Provide 1/2 cup cornstarch
- Get 1 tablespoon Cajun seasoning
- Need 1 cup for yellow cornmeal
- Take 1/2 cup for seasoned Panko bread crumbs
- Get 2 teaspoons Cajun seasoning
- Require Sriracha Remoulade
- Take 1 tablespoon of lemon juice
- You need 1/2 cup for mayonnaise
- Get 1/4 teaspoon dry mustard
- Take 2 tablespoons for pickle-chopped fine – chopped fine (relish works)
- Prepare 2 tablespoons for parsley -chopped fine
- Make ready 2 tablespoons of red onion chopped fine
- Get 1 tablespoon of Sriracha sauce-add more if you like :)
- Prepare 1 teaspoon sugar
- Need vegetable oil for frying as needed- 1/4 inch in skillet
In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture. In a large skillet, heat oil over medium heat. Heat oil in a large skillet over medium high heat.
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.
Pour oil into a large rimmed baking sheet, swirling to coat. Be sure to thaw the fish fully. Don't be tempted to cook the fish from frozen. This recipe was developed using fully thawed fish. This will allow the cornmeal coating to stick and the fish to get crispy in the oven.
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