Spicy Honey-Cashew Catfish

Farm-raised catfish is readily available year-round and an economical choice for a weeknight meal. This recipe is quick and easy to make. It’s lightly sweet, a little spicy and goes nicely with a side of mashed potatoes and sautéed greens like kale or spinach.

Spicy Honey-Cashew Catfish

Spicy Honey-Cashew Catfish

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This is a quick and easy entrée of shallow-fried catfish seasoned with cayenne pepper, lightly glazed with honey and topped with chopped cashews.


  • 1 lb catfish fillets
  • 1/3 cup flour
  • 1/2 teaspoon cayenne pepper, more or less to taste
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons honey
  • 2 tablespoons water
  • 2 tablespoons chopped cashews


  • Cut each catfish fillet crosswise into 3 or 4 pieces. Combine the flour, cayenne pepper and salt in a shallow dish. Lightly dredge the fish in the flour mixture.
  • Whisk the vinegar, honey and water together in a small bowl and set aside.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, add the fish in a single layer and fry until golden brown, about 3 minutes per side. Carefully transfer the fish to a paper towel-lined plate, wipe the excess oil from the skillet and reduce the heat to medium.
  • Add the vinegar-honey mixture, heat for 30 seconds, then return the catfish to the pan. Turn the fish pieces over once to coat with the sauce. Transfer to a serving platter and dust with a bit of additional cayenne if desired (see notes). Add the cashews to the remaining honey-vinegar mixture, stir to coat and scatter over the fish.

Tips for Making This Recipe

The honey reduces the effect of the cayenne’s heat somewhat, so plan to adjust the seasoning a bit after the fish is glazed to suit your taste for heat.
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