To remove the "fishy" taste of catfish, particularly channel cats, drop the fillets in slightly salted boiling water. Leave the fillet in the rolling water for 2 minutes then remove. The boiling water releases the yellow fat which floats to the surface. The meat may still have a yellow tint to it. Now fry the fillet as you normally would. Initially, I was skeptical of this idea, but two old friends told me the same story so I tested the idea and it worked. My .02 cents