Honeyed Cornmeal Fried Catfish

This sweet-savory Southern classic combines crispy cornmeal coating with a touch of honey for an extraordinary twist on traditional fried catfish. The result is a golden, crunchy exterior with tender, flaky fish inside - perfect for weeknight dinners or special occasions.

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Course: Main Course

Cuisine: American, Southern

Keyword: Catfish, Fried Fish, Southern Cuisine, Honey Catfish, Cornmeal Fried Catfish

Prep Time: 15

Cook Time: 15

Marinating Time: 30

Total Time: 1

Servings: servings

Calories: 425kcal

Equipment

Large Heavy Skillet (Cast Iron Preferred)
Wire rack
Paper towels
Cooking Thermometer

Ingredients

For the Fish

2 pounds catfish fillets preferably U.S. farm-raised

For the Coating

1 cup yellow cornmeal stone-ground provides the best texture
1/2 cup all-purpose flour
2 tablespoons cornstarch for extra crispiness
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper adjust to taste
2 teaspoons salt
1 teaspoon black pepper

For the Wet Mixture

2 large eggs beaten
1/4 cup buttermilk or substitute with milk + 1 teaspoon vinegar
3 tablespoons honey plus extra for drizzling

For Frying & Serving

2 cups vegetable oil for frying
lemon wedges for serving

Instructions

Rinse the catfish fillets under cold water and pat them completely dry with paper towels. For extra flavor, you can soak the fillets in buttermilk for 30 minutes before cooking.
In a shallow bowl, whisk together the eggs, buttermilk, and 3 tablespoons of honey until well combined.
In a separate bowl, combine the cornmeal, flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk thoroughly to ensure even distribution of spices.
Take each dried fillet and dip first in the honey-egg mixture, allowing excess to drip off. Then coat thoroughly in the cornmeal mixture, pressing gently to ensure it adheres evenly.
In a large, heavy skillet, heat about ½ inch of vegetable oil to 350°F (175°C). Test the temperature by dropping a pinch of cornmeal into the oil; if it sizzles immediately without burning, you're ready to fry.
Carefully place the coated fillets in the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 145°F.
Transfer the fried fillets to a wire rack set over paper towels. While still hot, drizzle each fillet with a little extra honey.
Serve immediately with lemon wedges on the side.

Notes

- For an extra-thick crust, you can double-dip the fillets in the egg mixture and cornmeal coating.
- Avoid crowding the pan when frying, as this drops the oil temperature and results in uneven cooking.
- Leftover fish can be refrigerated for up to 2 days. Reheat in a 350°F oven for 10-12 minutes to restore crispiness.
- For a healthier alternative, air-fry at 400°F for 12-15 minutes or bake on a well-oiled sheet at 425°F for 15-18 minutes.

Nutrition

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