By Luke Clayton I was well into my twenties before I set down to a platter of catfish fillets. I was raised eating catfish either fried whole or cut into ‘steaks.’ My Dad probably didn’t even know what a ‘fillet’ was. Had he known, I’m positive he would have considered the practice of filleting a waste of good fish! The bigger catfish were ‘steaked’ or cut, bone-in, into frying size chunks, and smaller catfish, between 10-12 inches, that fit into a frying pan whole were si ...