Yea ole Chuck has got it going on there. Just like moma used to make em.

Filet, then roll in fry magic and deep fry. we have some hot sauce waiting for a little dip.

Dairy, I eat them all the time and sell others when I get too many. Due to their size I fillet them this way. I use an electric fillet knife and because I am right handed position the fish so the head is on the left and the backbone facing me. Istart just behind the gill cover and cut down to just before the backbone then turn the knife and cut towards the tail, from left to right, but keep it from going down through the backbone. When you get to the tail stop and don't cut through. Flip the filet over so the tail and knife is on the left and press the blade down next to the skin, put your left thumb on the tail and hold it down and cut towards the right, the skin will be on the bottom and the fillet will be on top of the knife. Flip the other side of the fish over and remove the other side in the same way. You now have 2 fillets with belly bones and I cut them out with a small fillet knife like you would cut a bad spot out of an apple. I use the same mixture that Chuck does. When I get set up I can do 2 to 3 per minute so a small bucket of them goes pretty fast. Best eating fish in my lake to be sure.

For something different, use them as an appetizer like shrimp cocktail. Filet and boil for just a couple of minutes. Chill and serve with lemon and red sauce.

Fillet and butter bread them ,Fry in worchester sauce and garlic

Beer batter dipped.