This Hot Honey Catfish recipe is the ultimate Southern comfort with a spicy twist. Imagine crispy, golden-fried catfish tucked inside fluffy homemade buttermilk biscuits, all drenched in a lip-smacking hot honey sauce that’s equal parts sweet and fiery. It’s the kind of dish that makes you think of warm gatherings, easygoing brunches, and finger-licking good moments with friends and family. Don’t be surprised if these sandwiches become the star of your next picnic or party spread!

Why You’ll Love It
The fish is mild and tender with a satisfying crunch from the cornmeal breading. The buttermilk brine keeps it juicy and full of flavor, while the hot honey sauce is an addictive blend of sweet, spicy, and buttery that seeps into every bite of that warm, flaky biscuit. It’s a guaranteed crowd-pleaser that’s special enough for entertaining but easy enough for a weekend lunch. Plus, it’s endlessly customizable—swap the fish, adjust the heat, or play with the biscuit add-ins to make it your own.
Ingredients
- Catfish – Fresh U.S. Farm-Raised or Delacatta-style recommended for authentic flavor. Rinsed and patted dry.
- Buttermilk – For brining, ensuring tender, moist, and flavorful fish.
- Hot sauce – Crystal or Frank’s for classic Southern tang in the brine.
- Cornmeal – Fine-ground yellow cornmeal gives the perfect crispy coating.
- Oil – Neutral, high-smoke-point oil like peanut, canola, or vegetable for frying.
- Honey – Any brand works, but raw, organic honey offers the best depth.
- Sriracha – Adds customizable heat to the hot honey sauce.
- Butter – For richness in the hot honey sauce.
- Biscuits – Homemade buttermilk biscuits for the ultimate sandwich base.

Tips and Tricks
- Brine for Flavor – Don’t skip the buttermilk brine. It eliminates any fishy undertones and infuses the catfish with moisture and subtle spice.
- Consistent Breading – Shake the fish in a bag with cornmeal to coat evenly without the mess.
- Oil Temperature Matters – Heat oil to 350°F for perfect frying. Too cool and your fish will be greasy; too hot and it’ll burn before cooking through.
- Drain Well – Always transfer fried fish to a paper towel-lined plate to soak up excess oil and keep that breading crisp.
- Customize the Heat – Control the spiciness of your hot honey sauce by adjusting the amount of Sriracha.
Flavor Variations
- Swap the Fish – Not into catfish? Try cod, redfish, perch, or even bass.
- Alternate Sauces – Mix in smoked paprika, chipotle, or cayenne for a smoky kick, or add lime juice for brightness.
- Different Breads – Serve on sandwich rolls, cornbread, or even brioche if you’re feeling fancy.
- Add Toppings – Dill pickles are classic, but coleslaw or sliced jalapeños can add extra crunch and tang.
Make Ahead Tips
You can make the hot honey sauce a few days ahead and store it in the fridge—just warm it gently before serving. The biscuits can also be baked in advance and kept in an airtight container for up to five days. For the catfish, bread it and keep it on a rack in the fridge for a couple of hours before frying to let the coating set, which helps it fry up extra crispy.
Serving Suggestions
These sandwiches shine on their own but are even better with Southern-inspired sides:
- Creamy coleslaw for crunch and coolness.
- Southern hush puppies or cornbread.
- Potato salad or sweet potato fries.
- Pickles for brightness and tang.
- A big pitcher of sweet tea or lemonade.
Storage
Store leftover components separately for best results:
- Catfish – In an airtight container in the fridge for up to three days.
- Biscuits – Stay fresh in an airtight container at room temperature for up to five days.
- Hot Honey Sauce – Refrigerate for up to a week.
When ready to eat, gently reheat the fish in the oven to keep it crispy, warm the biscuits lightly, and reheat the sauce on the stovetop or microwave until pourable.

FAQs
Does catfish taste muddy?
Not at all when prepared correctly! The buttermilk brine removes any off flavors and leaves you with a mild, slightly sweet, and tender fish that pairs beautifully with the crunchy coating and sauce.
How do I know when fried catfish is done?
It’s ready when the crust is golden brown and crispy, usually 3–5 minutes at 350°F. The fish should be opaque and flake easily with a fork.
Can I substitute another fish?
Definitely. Cod, perch, redfish, tilapia, or even red snapper all work well. Just choose a mild white fish.
What’s the best oil for frying?
Use oils with a high smoke point like peanut, canola, or vegetable oil to ensure even cooking without burning.
Final Thought
Hot Honey Catfish sandwiches bring all the best parts of Southern cooking together: crispy fried fish, buttery homemade biscuits, and a sweet-spicy glaze you’ll want to drizzle on everything. Whether it’s for brunch with friends, a laid-back weekend meal, or your next picnic spread, this recipe is one you’ll come back to over and over again. Dive in and enjoy every messy, finger-licking bite!
Hot Honey Catfish

Crispy fried catfish glazed in spicy-sweet hot honey sauce, all nestled inside a fluffy buttermilk biscuit
Ingredients
For the Catfish Brine:
- 4 catfish filets (3 to 4 ounces each), rinsed, patted dry, and cut in half
- ¾ cup buttermilk (whole or low-fat)
- 2 teaspoons hot sauce (like Crystal)
- 1 teaspoon salt
For the Catfish Breading:
- 1 ¼ cups fine yellow cornmeal
- 2 teaspoons paprika
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon celery salt
- ¼ teaspoon cayenne pepper
- Peanut oil (or canola or vegetable oil), for frying
For the Biscuits:
- 1 recipe for Southern Buttermilk Biscuits (your favorite recipe, or follow our detailed guide)
For the Hot Honey Sauce:
- 4 tablespoons unsalted butter
- ½ cup raw honey
- 1–2 tablespoons sriracha (or hot sauce of your choice)
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
For Serving:
- Sliced dill pickles (optional)
Instructions
- In a shallow dish or pie plate, mix the buttermilk, hot sauce, and salt. Add the catfish pieces and coat well on all sides. Cover with plastic wrap and refrigerate while you prep the rest.
- Make the biscuits using your go-to Southern buttermilk biscuit recipe and set them aside once baked.
- For the breading, combine the cornmeal, paprika, salt, garlic powder, onion powder, black pepper, celery salt, and cayenne in a large zip-top bag. Remove the catfish from the brine, letting the excess drip off, then slide two pieces at a time into the bag. Shake gently to coat evenly in the seasoned cornmeal.
- Place the breaded catfish on a wire rack set over a baking sheet and let them rest while the oil heats up—this helps the coating stick during frying.
- Fry the fish in hot oil for about 3 to 4 minutes until golden and crispy. Use a slotted spoon or spider to transfer them to a paper towel-lined plate to drain.
- To make the hot honey sauce, melt butter in a saucepan over medium heat. Stir in the honey, sriracha, garlic, red pepper flakes, and salt. Simmer for 3 to 5 minutes until smooth and blended.
- To assemble, split open a biscuit, place a piece of catfish on the bottom half, drizzle generously with hot honey sauce, and top with a pickle if you’d like. Finish with the top half of the biscuit and enjoy warm.
Notes
- You can use any mild white fish in place of catfish—try tilapia, seabass, redfish, perch, or red snapper.
- Store left over components separately in airtight containers in the fridge.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 364Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 78mgSodium 1401mgCarbohydrates 41gFiber 3gSugar 23gProtein 20g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.