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1. Cut one lemon half into slices or wedges; set aside. Juice the remaining lemon half into a large bowl. For slaw, combine mayonnaise and honey with juice; reserve 2 tablespoons juice mixture. Stir celery, apple, and cabbage into juice mixture in bowl; set aside.
2. Sprinkle catfish fillets with salt and brush with reserved juice mixture. In a shallow dish combine cornmeal and chili powder; coat fish with mixture.
3. In a 12-inch skillet heat oil over medium heat. Cook fish in hot oil 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork. Serve fish with slaw and the lemon slices or wedges.