U.S. Catfish Recipe of the Month: 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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We would love to hear your thoughts after trying this one! I always check the label to make sure it’s U.S. Farm-Raised Catfish and so should you. Enjoy 100% All-American!

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