Cajun Catfish with Honey Dijon Bacon Potato Salad

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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.