Crispy Cornmeal Catfish with Hot Honey Slaw
Crispy cornmeal catfish, cool cabbage slaw, and hot honey make a loaded 35-minute fish dinner.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (118 reviews)
INSPIRED BY
A bold fish-fry-inspired plate with a thin cornmeal crust, crunchy slaw, and a sweet-spicy drizzle.
Story
Catfish is built for a hot skillet and a little swagger. The cornmeal crust stays thin and crunchy, while the cold slaw keeps the plate from feeling heavy. A hot honey drizzle takes the whole thing from roadside fish fry to loaded weeknight dinner.
By Theo
Ingredients
- 3 cups thinly sliced green cabbage
- 1/2 cup shredded carrot
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 4 catfish fillets, about 5 ounces each
- 1/2 cup yellow cornmeal
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons neutral oil
- 2 tablespoons honey
- 1 teaspoon hot sauce
Instructions
- Toss the cabbage and carrot with the mayonnaise, vinegar, sugar, and 1/4 teaspoon salt. Chill while you cook the fish.
- Stir the cornmeal, smoked paprika, garlic powder, and 1/2 teaspoon salt in a shallow dish. Pat the catfish dry and press both sides into the mixture.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the catfish and cook for 4 to 5 minutes per side, until deeply golden and opaque in the center.
- Transfer the fish to a rack or paper towel-lined plate. Let it rest for 2 minutes so the crust sets.
- Warm the honey and hot sauce in a small pan or the microwave for 20 seconds. Stir until loose and glossy.
- Serve each fillet with a heap of slaw and a drizzle of hot honey. Add another small pinch of paprika if you want extra color.
Chef Tips
- Pat the catfish dry so the cornmeal crust adheres and browns quickly.
- Use a thin layer of cornmeal rather than flour for a lighter, crunchier fish-fry feel.
- The hot honey is the flavor swap that gives this classic plate a sweet heat finish.
- Cook thicker fillets a minute or two longer, until the center flakes easily.
Cook's Notes
- Keep the oil shimmering before adding the fish.
- Rest the fillets briefly so the crust firms up.
- Serve the slaw cold and the fish hot for the best contrast.