Cajun Catfish with Honey Dijon Bacon Potato Salad

Fried catfish paired with a delicious Honey Dijon Bacon Potato Salad...yummy!

Cajun Catfish


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


  1. Potato Salad: Combine all ingredients and mix well.
  2. Adjust seasoning with salt, pepper and hot sauce. Cover and refrigerate.
  3. Cajun Catfish: Combine fish breading and Creole seasoning in shallow bowl. Coat catfish in breading, lightly shaking off any excess.
  4. In a large skillet, heat oil over high heat. Fry catfish until golden brown, approximately 3 minutes per side.
  5. Place on paper towel to drain.
  6. Serve immediately with Honey Dijon Bacon Potato Salad.

Yield: 4 servings

Recipe and photo used with permission from: The Catfish Institute

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