Catfish fillets - how to?

Ok, my photos are pitifully small!  I'll have to download them to my computer.  Just had my wife email them to me and they must have been resized!  Maybe tomorrow.

Opie

You can treat them like any fillet of fish.  Just make sure you cut off any yellow, brown, or reddish area of the fillet.  These are the areas that will carry the fishy or muddy flavor.  Some people like to soak them in milk, or salt water, or a sprite or 7up like soda.  I dont think it is necessary, especially if they are fresh.

Are you planning to batter and fry them?  If so, make sure you have enough oil and it is hot enough.  You need an excess of oil to make sure it can maintain a high enough temp immediate after you throw in the cool battered fish chunks.  If your oil gets too cool you will end up with a soggy/soft fillet that will be very oily. 

Use a high smoking temp oil and make sure to keep the oil above 350F.  375F works great if you have fish nuggets about 1"x1".  If you have larger nuggets you will want to keep the oil a little lower, maybe about 360F ish.

If you follow those guidelines those cat fillets will be just as good as any fried walleye.

Make sure you skin the catfish too.  Some people I know leave it on for flavor, but i prefer to have no skin on it.  Not to feed any stereotypes, but I love fried catfish and its the best way to enjoy catfish IMO.  I fry mine just like how I fry walleye.

Thanks guys.  Just getting to them today, so we'll see how they turn out.  I've always liked catfish in the restaurants, but have never caught any.  I did take the skin off.  Might have to go back for some more, they were a blast to catch.

Opie

There has been a few different threads about this in the last week take a look back there is a lot of good info. Its obvious the water is high and dirty it seems like everyone is catching cats these days, I'm hoping to get out soon.

 As I understand it you can cut a slice down the belly and a round cut around the head and then just pull the skin pouch directly off of the catfish.   I seem to remember some fishermen up at the confluence nailing the catfish to a board and then using their pliers and pulling the skin of each fish right off in one yank.