serves four
Cajun Catfish
4 catfish fillets
½ cup fish breading
1 tablespoon Creole seasoning
1½ to 2 cups frying oil
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
Potato salad: Combine all ingredients and mix well. Adjust seasoning with salt, pepper and hot sauce. Cover and refrigerate.
Catfish: Combine fish breading and Creole seasoning in 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 potato salad.
bacon recipe source: Viking Range, LLC (@VikingRange), Greenwood, Mississippi; The Catfish Institute, Jackson, Mississippi
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