I have heard that soaking fillets in a saltwater solution draws the strong taste out. Depending on the fillet it is suggested that you soak no longer than five hours in a mild saltwater (brine)solution.

I have had lots of catfish in my life.But have never heard of it cooked that way.It sounds so good!!!

soak in a mixture of milk,egg,and hotsauce overnite in fridge.

I like to smoke them for around 4 hours with either pair wood or apple. but have also used cherry and appracot with success.
Larger catfish, meaning the really big fish over 15# and up are really white. The only meat that isn't strong is the meat right along the backbone. Fillet this piece out and cut of the lower portion starting at the bottom of the ribcage as this is where the fatty meat is. Mix up a cup of brown sugar,3 tbs garlic powder,and 1/4 cup of table salt.( add crushed red pepper if you like warm) Place fish into mixture dry making sure to pack them well. Add enough apple juice to cover completely. They don't need to float. Let soak minimum of 4 hours, the longer they saok the tastier they become. Remove and shake off mixture, do not wash or rinse mixture off. Get your grill to around 225deg. lay fish on aluminum foil and place on racks. Close lid and wait 4 hours. Fish will flake with fork when done. The rest is personal taste to the dryness you want. buut the fish is eatable as soon as it flakes. Nice white and sweet.