Crispy Catfish with Sichuan Peppercorn Honey Glaze

Ingredients

• 300 g catfish fillets
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup cornstarch
• 2 tbsp neutral oil (for frying)
• 3 tbsp honey
• 1 tsp Sichuan peppercorns (lightly crushed)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chili crisp or chili oil
• 1 clove garlic (minced)(optional)
• 1 tsp fresh ginger (grated)(optional)
• 1 tbsp water(optional)

Instructions

1. 1

   Prep (15 minutes): Pat catfish dry, then season with salt and black pepper. Toss fillets with cornstarch until evenly coated; shake off excess.

2. 2

   Cook (12 minutes): Heat oil in a skillet over medium-high heat. Fry catfish 4–6 minutes per side until crisp and cooked through, then transfer to a plate.

3. 3

   Make glaze (during frying time): In the same pan (carefully, off heat if needed), stir honey, crushed Sichuan peppercorns, soy sauce, rice vinegar, and chili crisp/oil. If using garlic and ginger, add them now. Return to low heat and simmer 1–2 minutes until glossy; add a splash of water if it thickens too much.

4. 4

   Finish: Add fried catfish back to the pan and toss to coat in the glaze for 30–60 seconds. Serve immediately.