OK, I tried it. I am still alive and kicking. It was edible but not delectable. I fried it in flour and panko breadcrumbs. Unlike crappie roe and shad roe it was not very juicy or buttery after being cooked. I paid close attention to not overcooking it. The texture was like fried cornmeal mush somewhat, the flavor very mild and neutral. It was on the dry side making me wonder if I overcooked it in spite of my efforts to the contrary. Next time I will try a gentle poaching and see if it retains more moisture, but it may be that it lacks fat content to make it moist.
A warning to those who would fry or saute this roe: it pops and explodes like a firecracker worse than any substance I have ever fried. I had a spatterguard over the skillet and it sent grease all over the cooktop through the spatterguard. Be very careful.
Right now I am not impressed with catfish roe as a delicacy but will try fixing it in some different ways before I give up on it.

Layton Runkle