Pour pickle juice over catfish strips, and marinate in refrigerator for 1 hour. Remove, and set aside for 15 minutes to allow catfish to come up to room temperature.
Beat eggs with milk in a bowl. Combine flour, sugar and spices in another bowl.
Pat catfish dry, and dip pieces into egg mixture, coating both sides; then coat in flour.
Heat oil to 375° F in a skillet. Fry strips for about 2 minutes on each side, or until golden and cooked through. Serve with pickle slices and honey mustard.