Cornmeal Panko Crusted Catfish with a Sriracha Remoulade. Panko breadcrumbs give these simple baked fish fillets a crunchy coating, and cooking them in the oven is easy and quick. Prepare this easy baked fish with haddock, catfish, tilapia, pollock, cod, or flounder. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

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Be the first to rate & review! The secret to a crispy crust is heating the skillet first and then cooking the fish over medium heat. Look for stone-ground cornmeal in specialty markets and health-food stores. You can cook Cornmeal Panko Crusted Catfish with a Sriracha Remoulade using 20 ingredients and 10 steps. Here is how you achieve.

Active ingredients of Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

Detaile. 4 of each Catfish fillets- We have also use -Tilapia (5-7 ounce each).
Step by step. as needed of salt.
Guidelines. 1 of each egg.
Detaile. 6 ounces of buttermilk (milk work fine also).
Guidelines. 1/2 cup of flour.
Detaile. 1/2 cup of cornstarch.
Instructions. 1 tablespoon of Cajun seasoning.
Step by step. 1 cup of yellow cornmeal.
Directions. 1/2 cup of seasoned Panko bread crumbs.
Instructions. 2 teaspoons of Cajun seasoning.
Directions. of Sriracha Remoulade.
Guidelines. 1 tablespoon of lemon juice.
Guidelines. 1/2 cup of mayonnaise.
Guidelines. 1/4 teaspoon of dry mustard.
Step by step. 2 tablespoons of pickle-chopped fine -- chopped fine (relish works).
Guidelines. 2 tablespoons of parsley -chopped fine.
Detaile. 2 tablespoons of red onion chopped fine.
Detaile. 1 tablespoon of Sriracha sauce-add more if you like :).
Detaile. 1 teaspoon of sugar.
Instructions. of vegetable oil for frying as needed- 1/4 inch in skillet.

Cornmeal-Crusted Catfish. with Tomato-Cucumber Salad & Creamy Potatoes. To make the remoulade sauce, in a medium bowl, combine the mayonnaise, relish, remaining mustard and all but a pinch of the remaining parsley; season with salt and pepper to taste. An easy recipe for crunchy cornmeal-coated catfish that's shallow-fried and served with a tartar sauce-like rémoulade for dipping. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels.

Guide To Make Cornmeal Panko Crusted Catfish with a Sriracha Remoulade

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. For extra crispy use stone-ground yellow cornmeal.

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