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.
- 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.
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.