Best method to prepare catfish (very soft flesh)? I live in an area that has some of the best catfishing in the world.  Here, they are considered a garbage fish, and no one eats them.  I think I would like to try them.  What are the best ways to prepare a catfish?
Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big. I usually just put the plain filets in the cornmeal without first dipping in egg or milk. I don't think it's necessary--though I'd go with milk if I were forced to use something. After dredging, I let them sit on a wire rack for a minute or so before frying to set the cornmeal (which I would do if using egg or milk also).

Generally, though, most treatments that work for a mild, tender white fish will work. Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well.

Bear in mind that catfish does have a distinctive flavor, though it's not really strong. Some people don't care for it, and they tend to describe it as "muddy" tasting. Personally, I don't see it. If you like the catfish OK, but find the flavor intrusive in some applications, adding spicyness or acid (lemon juice, vinegar) will mute it.