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You need each Catfish fillets- We have also use -Tilapia (5-7 ounce each).
You need salt.
Provide each egg.
Provide buttermilk (milk work fine also).
You need to prepare flour.
You need cornstarch.
Use Cajun seasoning.
You need to prepare yellow cornmeal.
You need seasoned Panko bread crumbs.
Use Cajun seasoning.
You need Sriracha Remoulade.
You need lemon juice.
Prepare mayonnaise.
You need dry mustard.
Provide pickle-chopped fine -- chopped fine (relish works).
You need parsley -chopped fine.
Prepare red onion chopped fine.
Provide Sriracha sauce-add more if you like :).
Prepare sugar.
Prepare vegetable oil for frying as needed- 1/4 inch in skillet.

Cornmeal-Crusted Catfish. with Tomato-Cucumber Salad & Creamy Potatoes. 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. Enjoy this crispy catfish coated with cornmeal - a delightful meal.

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..

For extra crispy use stone-ground yellow cornmeal. I made this using large basa fillets, it was excellent! The secret to a crispy crust is heating the skillet first and then cooking the fish over medium heat. Incorporating spices into a cornmeal crust is an easy way to add more flavor to fish; the coating would also be good on chicken cutlets. I've been looking for a Catfish recipe. this one sounds amazing!

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