Name: Hot Honey Catfish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 4 catfish fillets (3 to 4 ounces each), rinsed, patted dry, and cut in half; 1 teaspoon salt; Catfish Breading; ¾ cup buttermilk (whole or low fat); 1 ¼ cups fine yellow cornmeal; 2 teaspoons hot sauce (such as Crystal); 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; 1–2 tablespoons sriracha or hot sauce; 4 tablespoons unsalted butter; 2 cloves garlic, minced; ½ cup raw honey; ½ teaspoon red pepper flakes; ½ teaspoon salt; Sliced dill pickles (optional, for serving)

This Hot Honey Catfish recipe is the epitome of 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

If you’ve never been sold on catfish before, this recipe will convert you. 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!

Yield: 8