Steps to Make Andrew Copley Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cornmeal panko crusted catfish with a sriracha remoulade. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Cornmeal Panko Crusted Catfish with a Sriracha Remoulade is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook cornmeal panko crusted catfish with a sriracha remoulade using 20 ingredients and 10 steps. Here is how you cook 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. Take as needed salt
3. Take 1 each egg
4. Get 6 ounces buttermilk (milk work fine also)
5. Take 1/2 cup flour
6. Take 1/2 cup cornstarch
7. Get 1 tablespoon Cajun seasoning
8. Get 1 cup yellow cornmeal
9. Take 1/2 cup seasoned Panko bread crumbs
10. Take 2 teaspoons Cajun seasoning
11. Prepare Sriracha Remoulade
12. Make ready 1 tablespoon lemon juice
13. Make ready 1/2 cup mayonnaise
14. Get 1/4 teaspoon dry mustard
15. Prepare 2 tablespoons pickle-chopped fine – chopped fine (relish works)
16. Take 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. Prepare vegetable oil for frying as needed- 1/4 inch in skillet

Steps 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.

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