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.