My wife used this recipe for pan frying a bunch of bluegills and crappies. This is gluten-free so people who are allergic to wheat can eat it.

Equal parts sorghum flour and brown rice flour
(I found this in the gourmet flour section at Walmart.)
Onion powder
Garlic powder
Paprika
Basil
Lemon and Herb seasoning

My wife doesn't measure anything, so adjust amounts for your personal tastes. This combination is also good for pan frying other foods such as zucchini. She fried the fish over a medium low heat using olive oil.

I am gonna have to give that a try.
What about using it on catfish?

I haven't tried it on catfish yet, but I think it'd work great.

Anyone else soak their fish in milk before battering? I find it gets the batter to stick much better.

I used to, because I thought it made the breading stick better and also to take the muddy taste out of catfish.. but now I soak it in a solution of about half hot sauce and half water - seriously gets rid of all that catfish and river funkiness..
Doesn't make the fish taste hot or anything.. I do though sometimes still slide the fillets through a milk/egg bath :)

Not shure the milk would help on fish, just plain old Andy's red mix is the best in my book. Do know if you marrinate meat in BUTTER milk it will take out the gammy taste of meat that was not butchered in the best manner.