Hey, haven't any of you southerners tried filleting catfish? The way we do it up here is with an eletric knife. Just fillet them like you would a bluegill. Start behind the gill plate and cut down to the backbone, lay your knife flat and cut along the backbone to the tail. Be sure and not cut the skin at the tail.(leave the skin with the fillet attached to the tail). With the fillet laying meat side up and skin down, lay your knife flat on the meat near the tail and then lift up on the tail. Keep your knife flat and pressed against the table so only the skin is flowing between the knife and the table. The knife should run between the meat and the skin. Once you get good at this, you won't leave any skin on the meat. Cut the rib bones out and get the grease hot.