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Mississippi Style from

The Big Book of Fish & Shellfish


  • 2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 Tbsp. coarsely ground black pepper
  • 1 Tbsp. lemon pepper
  • 1 tsp. paprika
  • 1 tsp. granulated garlic powder
  • Kosher salt
  • Peanut oil for frying
  • 2 cups whole milk
  • 4 dashes hot pepper sauce
  • 8 (6 to 8 oz.) farm-raised catfish fillets
  • 2 large onions, sliced
  • A bottle of hot sauce
  • Tartar Sauce


  • In a shallow pan, mix the cornmeal, flour, black pepper, lemon pepper, paprika, garlic powder, and salt.
  • Heat peanut oil to 350 degrees F in a deep frypan.
  • Mix the milk and hot pepper sauce in a shallow pan and dip each fillet into this mixture, letting the excess drip off.
  • Then dip and coat each fillet with the flour mixture.
  • Fry the catfish for 6 to 7 minutes or until brown and firm. Drain on paper towels.
  • Serve catfish hot with raw onion separated into rings, hot sauce,and tarter sauce.
  • Catfish is a mild, white-fleshed fish and very tasty.

Categories: Deep Fryer  Fish  Main Dish 
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