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
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.
PLACE on paper towel to drain.
SERVE immediately with Honey Dijon Bacon Potato Salad.
Honey Dijon Bacon
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
COMBINE all ingredients and mix well. ADJUST seasoning with salt, pepper and hot sauce.
COVER and refrigerate.