Bash it HARD! Catfish do not die easy! Watch out for the dorsal spine (the fin on its back). Many catfish have a poison in that spine that can cause pain. The other fins are usually OK.

Do all of this next part outside or over a sink! Get a sharp knife. Slit the belly near the gills. DO NOT cut its asshole! Stop just before you get there! Scrape out the guts and swim bladder (if your species of catfish has one). The stomach will be still be attached, as will the asshole. Cut the stomach end from the head. It dangles in the sink, while you carefully cut around the asshole trying your best not to nick the intestines. Get rid of the innards. Rinse the fish.

Now it is an easy thing to remove the head and tail. The fins have spines going into the flesh, so you may wish to remove them with the fins. Cut right next to the fin on both sides, going deep into the meat. Give it a good yank, and it should come out. Pliers are useful for this.

I don't care for fish skin, so I usually skin it. Pliers can be helpful here, too. Just grab and pull. With some fish you can start peeling the skin off with a knife, and then just force your fingers between the skin and the flesh.

If it is a really BIG catfish, you may want to make fillets. Cut just one side of the middle, all the way along the spine. Eventually, you will hit the ribs. Don't cut through them! Just take the knife, and scrape and peel the meat from the ribs. Boneless fillets!

How to cook them- Dry the fillets or fish chunks with paper towels. Dip into a 50/50 mix of egg and milk. Dip in your choice of dry bread crumbs, corn meal and/or flour plus herbs. I like a mix of flour and corn meal with sesame seeds, onion powder and thyme. Fry in about 1/4 inch or less of oil. Do not fry at too high of a temperature! Give them time to brown. Flip them once.

Add a tossed salad and some corn bread and you got a great meal! - Granny