I like to hold them and eat the meat off the bones. I fillet some, but prefer them whole without the heads. Just the way I ate them when I was a kid. Eat the fried tails, and fins. Same with pan fish. I have had Specs that tasted muddy. Like Eddie said, depends on the water quality, at the time you catch them. Just put a little more Cajun seasoning, on them, and fry them up a little more crispy......
Used to be a little restaurant, down south of me on 441, west of Boca or Ft. Lauderdale, and on Friday nights, they would have all you could eat, catfish, from Lake Okeechobee. Oh man, talk about good, and gluttony
......I sure miss those days.
They would bring out a platter of those golden fried catfish, and you just started salivating They were not filleted, but whole without the head. That is generally the way you get them in the restaurants, but those are usually farm raised, and not much flavor to them.
Wayne