Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with Colonel Lee's Creole Seasoned Salt and Louisiana Red Pepper Hot. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.
Lightly sprinkle Colonel Lee's Chicken and Seafood Creole Seasoning to taste and enjoy!