Cajun Catfish with Honey Dijon Bacon Potato Salad

 

Cajun U.S. Farm-Raised Catfish with Honey Dijon Bacon Potato Salad

Cajun Catfish

4  U.S. Farm-Raised Catfish Fillets

1/2 cup fish breading

1 tablespoon Creole seasoning

1-1/2 to 2 cups frying oil

 

Honey Dijon Bacon Potato Salad

5 cups baby Yukon gold potatoes, cooked and quartered

1 medium red onion, diced

1-1/2 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

  1. Combine fish breading and Creole seasoning in shallow bowl. Coat catfish in breading, lightly shaking off any excess.
  2. In a large skillet, heat oil over high heat. Fry catfish until golden brown (approximately 3 minutes, per side). Place on paper towel to drain.
  3. Serve immediately with Honey Dijon Bacon Potato Salad.

Yield:  4 servings

Additional 2010 NATIONAL CATFISH MONTH RECIPES featured by Chef Delores Fratesi:

Sweet Bourbon Glazed Catfish with Toasted Pecans