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INGREDIENTS for Cajun Catfish
4 U.S. Farm-Raised Catfish Fillets
1/2 cup fish breading
1 tablespoon Creole seasoning
1 and 1/2 to 2 cups frying oil
INGREDIENTS for Honey Dijon Bacon Potato Salad
5 cups baby Yukon gold potatoes,
cooked and quartered
1 medium red onion, diced
1 and 1/2 cups celery, diced
1 cup bacon, cooked, drained
and chopped
2 tablespoons honey
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Creole mustard
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Hot sauce to taste
PROCEDURE for Catfish
Serves 4
- Combine fish breading and Creole seasoning in shallow bowl. Coat catfish in breading, lightly shaking off any excess.
- In large skillet, heat oil over high heat. Fry catfish until golden brown, about 3 minutes per side. Place on paper towel to drain.
- Serve immediately with Honey Dijon Bacon Potato Salad.
Procedure for Honey Dijon Bacon Potato Salad
- Combine all ingredients and mix well. Adjust
- seasoning with salt, pepper and hot sauce.
- Cover and refrigerate.
