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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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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 obtain, and we have to process them at the very least through 10 actions. You should expend a while on this, so the resulting food could be perfect.
Ingredients - Cornmeal Panko Crusted Catfish with a Sriracha Remoulade:
- Require 4 - each Catfish fillets- We have also use -Tilapia (5-7 ounce each)
- Take as needed - salt
- Require 1 of each egg
- Take 6 ounces - buttermilk (milk work fine also)
- Need 1/2 cup - flour
- Make ready 1/2 cup - cornstarch
- Require 1 tablespoon Cajun seasoning
- Need 1 cup yellow cornmeal
- Require 1/2 cup seasoned Panko bread crumbs
- Require 2 teaspoons for Cajun seasoning
- Give of Sriracha Remoulade
- Prepare 1 tablespoon of lemon juice
- Provide 1/2 cup of mayonnaise
- Get 1/4 teaspoon for dry mustard
- Take 2 tablespoons - pickle-chopped fine – chopped fine (relish works)
- Prepare 2 tablespoons - parsley -chopped fine
- Require 2 tablespoons of red onion chopped fine
- Give 1 tablespoon for Sriracha sauce-add more if you like :)
- Prepare 1 teaspoon of sugar
- Provide 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 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.
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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