Get all the red meat off when you clean them. Soak them in salt water with some lemon juice for 48 to 72 hours in the fridge. Drain them each day with new water and salt. They are great grllled in butter in foil ok baked. But if you want to fry them the trick is place the fillets in ice and water couple of hours before frying them. Take a bottle of tabasco or louisianna hot sauce and pour it in with the ice and fillets. Let that soak at least a couple of hours but not over 12. Bread them and fry them, I have fixed them for hundreds of people and they like them better than catfish or bass. Hot sauce is the key and when fried it is not hot to taste. But it does take that strong fish taste out of them
