3 lb. catfish fillets (or desired amount)
vegetable oil or shortening (for deep frying)
whole milk

COATING:

1 (16 oz.) pkg. southwestern cornbread mix (Marie Callender's)
1/4 cup mesquite chipotle seasoning (Cabela's Open Season)
salt and pepper, to taste

Thaw fish (if frozen) then pat dry with paper towels. Make sure your grease is heated to 375°F.

Pour all dry ingredients into a large bowl or paper bag, shake to mix well.

Put fillets into a bowl of milk then into mix and shake well to coat.

Deep fry fish until flaky. Enjoy!

Submitted by: Bill