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Cajun Catfish with Honey Dijon Bacon Potato Salad

Sep
12
2017
Cajun Catfish with Honey Dijon Bacon Potato Salad
  • 4 U.S. Farm-Raised Catfish Fillets
  • ½ cup fish breading
  • 1 tablespoon Creole seasoning
  • 1½ to 2 cups frying oil
  1. COMBINE fish breading and Creole seasoning in a 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.
  2. PLACE on paper towel to drain.
  3. SERVE immediately with Honey Dijon Bacon Potato Salad.

 

Honey Dijon Bacon

Potato Salad

  • 5 cups baby Yukon Gold potatoes, cooked and quartered
  • 1 medium red onion, diced
  • 1½ 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
  1. COMBINE all ingredients and mix well.  ADJUST seasoning with salt, pepper and hot sauce.
  2. COVER and refrigerate.
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