These are great reccomendations..and fried should be law...don't forget the hotsauce on the side..When eating catfish cholesterol and any other healthy thoughts go out the window...enjoy

Skin,filet,salt and pepper, dredge in cornmeal fry until well browned in deep fat fryer. Serve with grits, hush puppies and baked beans. One to 3 pound channels and bullhead catfish are the best!!!!

I usually fry catfish similar to the way Del suggests in the first post -- but I usually give the fillets a healthy covering of Old Bay before throwing them in the oil. Everything tastes better with Old Bay.

The secret to having great fillets is to make sure that every bit of fat is cut off the fillet. Not a big deal on fiddlers but for larger catfish that is the key to making a great peice of fish without a strong taste.

I mix some spices (salt, pepper, cayenne, onion powder, garlic, etc.) with flour, dredge the fish in that and lightly pan fry it, though the Fry-Daddy works well too. Maybe a squeeze of lemon or lime. Yummy

Catch a trout instead is my choice Heh Heh