Cajun Catfish with Honey Dijon Bacon Potato Salad

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.