Cajun Catfish

Cajun Catfish
    4 Catfish Fillets
    1 package fish fry
    1 tablespoon Creole seasoning
    1-1/2 to 2 cups frying oil

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

1. Combine fish fry and Creole seasoning in shallow bowl.
2. Coat catfish in breading, lightly shaking off any excess.
3. In a large skillet, heat oil over high heat.
4. 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.

1. Boil potatoes until just tender. Drain - keep warm.
2. Combine the honey, mayonnaise, Dijon mustard and Creole mustard in a bowl.
3. To the bowl add onion, celery, parsley, bacon and hot potatoes.
4. Using a wooden spoon break up the potatoes into large chunks.
5. Toss the potato salad
6. Salt and pepper to taste