I've done it a number of times, and it's really good. I've even got my recipe somewhere on the cooking forum. I do filet them and then cut the filets into generous sized or serving strips. You need to simmer, not a rolling boil, until just barely done and still firm and throw them immediately into an ice bath to stop the cooking while they're still firm. You can add some crab boil and lemon juice to the water when boiling if you desire or just add lemon juice to the ice boil.

I was interested to see it works with drum, too. I'm going to have to try that. After years of throwing drum back, I just started keeping them last year, and they aren't bad at all fileted and fried.