i skin them the same way i do with channel cats. a little harder to hang onto, but just as tasty or even moreso...once i get my filets, i simply roll the wet filets in cornmeal, and into the deepfryer they go...i use peanut oil.... much tastier and has a higher flash point so they go in and out quickly..soon as they pop to the top, they're ready...season with cajun spices or whatever your taste desires..grump