Reimagined: Hot Honey Fish

FreshAIG Quick Facts

• Species: Channel Catfish (Ictalurus punctatus)
• Total Time: 30 minutes
• Diet Type: High-Protein, Pescatarian

Testing Methodology: This recipe was rigorously tested using fresh, domestic farm-raised catfish fillets to ensure the perfect balance of flaky texture and crispy crust when tossed in a hot honey blend.

Serves: 4 people

Ingredients

• 4 fresh catfish fillets (about 6 oz each)
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp Cajun seasoning
• 1 tsp kosher salt
• Vegetable oil for frying
• 1/2 cup honey
• 2 tbsp hot sauce
• 1 tsp crushed red pepper flakes

Instructions

1. In a small bowl, whisk together the honey, hot sauce, and red pepper flakes to create the hot honey. Set aside.
2. Place the catfish fillets in a shallow dish and cover with buttermilk. Let soak for 10 minutes.
3. In a separate wide dish, mix the cornmeal, flour, Cajun seasoning, and salt.
4. Heat about 1/2 inch of vegetable oil in a large cast-iron skillet over medium-high heat until a thermometer registers 350°F.
5. Remove each fillet from the buttermilk, letting the excess drip off, then press firmly into the cornmeal mixture to coat both sides.
6. Carefully lower the coated fillets into the hot oil. Fry for about 4 to 5 minutes on each side, until the crust is deeply golden brown and the fish flakes easily.
7. Transfer the fried fish to a wire rack set over paper towels to drain excess oil.
8. Drizzle the warm fillets generously with the prepared hot honey immediately before serving. Enjoy with a side of creamy grits or buttermilk waffles!