Cajun and Creole Recipes
Cajun Catfish with Honey Dijon Bacon Potato Salad
Fried catfish paired with a delicious Honey Dijon Bacon Potato Salad...yummy!
Yield: 4 servings
Ingredients
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
- Salt and pepper to taste
- Hot sauce to taste
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
Instructions
Potato Salad
- Combine all ingredients and mix well.
- Adjust seasoning with salt, pepper and hot sauce. Cover and refrigerate.
Cajun Catfish
- Combine fish breading and Creole seasoning in shallow bowl. Coat catfish in breading, lightly shaking off any excess.
- 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.
- Serve immediately with Honey Dijon Bacon Potato Salad.
Attribution
Recipe and photo used with permission from:
The Catfish Institute