Blues are the prettiest but yellows are the tastiest. Skin them, gut them, cut them into filets, scrap the first inch or so from the ventral area the entire length of the fish, soak it in milk for at least a couple of hours, dry it good, dredge it in seasoned flour, then into beer batter, then into hot oil, then into your plate alongside hush puppies, dirty rice, and maybe some greens!