Honey Langues de Chat
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My go to dish for busy weeknights is this honey glazed catfish with crispy coating. The beauty of this recipe is that it comes together in just an hour total, making it perfect when you want something impressive without the fuss. Catfish is wonderfully mild and affordable, taking on the sweet and tangy honey vinegar glaze beautifully. Plus, the apple cider vinegar in this dish supports digestion while adding incredible depth of flavor. Fresh slaw on the side keeps things light and crunchy. Trust me, this has become a weeknight favorite in my kitchen.
Ella x
Ingredients
- 500 gcatfish fillets
- 100 ghoney
- 50 mlapple cider vinegar
- 25 gbrown sugar
- 200 gslaw mix(shredded cabbage and carrots)
- 20 mlrice vinegar
- 50 gbutter
- 50 gflour
- 10 gpaprika
- 5 gsalt
- 2 gblack pepper
- 400 mlwater
- 1 eggegg
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). In a small saucepan, combine the honey, brown sugar, and apple cider vinegar. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes. Remove from heat and set aside.
- 2
In a separate saucepan, combine the water, flour, paprika, salt, and black pepper. Cook over medium heat, stirring constantly, until the mixture thickens and forms a smooth paste.
- 3
Dip each catfish fillet into the paste, coating both sides evenly. Place the coated fillets on a baking sheet lined with parchment paper. Drizzle with the honey glaze and dot with butter. Bake for 20-25 minutes or until cooked through.
- 4
Meanwhile, prepare the slaw by combining the slaw mix, rice vinegar, and a pinch of salt and pepper in a bowl. Mix well and refrigerate until ready to serve.
- 5
To assemble, place a cooked catfish fillet on each plate. Top with a spoonful of the slaw and serve immediately.
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