Catfish Month Meal, Arkansas Style

August is National Catfish Month, time to pay tribute to an outstanding American product that contributes to our state and nation’s economy, while providing consumers with a healthy, safe and great-tasting food. To celebrate, we thought we’d share this delicious recipe you can use to feed a dozen or more people at your next home fish fry. The hot sauce/milk marinade adds a nice piquant flavor to the catfish without making it spicy hot. Your dinner guests are sure to love it. Enjoy!


  • 6 pounds farm-raised catfish steaks and/or fillets
  • 3 (3-oz.) bottles Louisiana hot sauce
  • 12 cups milk
  • 3 cups yellow cornmeal
  • 1 cup flour
  • 2 tablespoons salt
  • 1-1/2 teaspoons cayenne pepper
  • 1-1/2 teaspoons garlic powder
  • Peanut oil


Marinate catfish 1 to 2 hours in a mixture of hot sauce and milk. Remove fish and drain.

Combine the dry ingredients in a large plastic bag. Add the fish a little at a time and shake to coat.

Cook the fish in 2 inches of peanut oil in a deep fryer heated to 365 degrees. Fry until the thickest part of the fish flakes easily with a fork, about 5 to 6 minutes. Remove and drain on paper towels. Repeat with remaining fish. Serves 12-15.