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.