Combine the buttermilk, hot sauce, and salt in a shallow baking dish or pie plate and place the U.S. Farm-Raised Catfish pieces in the dish, being sure to coat all sides. Cover the dish in plastic wrap and transfer it in the refrigerator.
Combine the cornmeal, paprika, salt, garlic powder, onion powder, pepper, celery salt, and cayenne pepper in a large zip-top bag. Take the Catfish pieces out of the buttermilk brine, remove excess liquid by dangling the fish over the dish with one hand and running your fingers down the sides each piece of fish with other hand, and place them two at a time in the zip-top bag. Gently toss the U.S. Farm-Raised Catfish in the bag to coat it with the breading.
Place the breaded U.S. Farm-Raised Catfish on a baking sheet lined with a wire cooling rack while you heat the oil to allow the breading to set.
Fry the U.S. Farm-Raised Catfish pieces in hot oil for 3 to 4 minutes until crispy and golden brown. Carefully remove the U.S. Farm-Raised Catfish pieces from the oil with a spider strainer or slotted spoon and transfer them to a paper towel-lined plate to drain.
Melt the butter for the hot honey sauce in a medium saucepan over medium heat, add the honey, sriracha, garlic, red pepper, and salt, and simmer for 3 to 5 minutes until smooth. Assemble the sandwiches by splitting open a biscuit and placing a piece of U.S. Farm-Raised Catfish on top of the bottom half.
Drizzle a generous amount of the hot honey sauce on top of the fish, add a dill pickle if desired, and place the biscuit’s top half over it all!