Fried Catfish, Arkansas Style

As promised, here is another fabulous recipe from Keith ‘Catfish’ Sutton to celebrate catfish month.

This recipe will 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.

fried catfish, catfish month, catfish, keith sutton, keith 'catfish' sutton recipe, catfish recipe, fried catfish recipe, delicious catfish recipe, food, taste arkansas, recipes, cooking


  • 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


  1. Marinate catfish 1 to 2 hours in a mixture of hot sauce and milk. Remove fish and drain.
  2. Combine the dry ingredients in a large plastic bag. Add the fish a little at a time and shake to coat
  3. 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.