Honey Langues de Chat
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A sweet and savory French-inspired appetizer featuring crispy, honey-glazed catfish with a tangy slaw.
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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