It is unconventional, but I don't filet catfish. I think the flavor is much better when skinned and cut into 3/4 inch thick steaks along the backbone, and deep fried with corn meal batter. The smaller ones under 8 pounds are much better eating. When they hit near 15 or 20, a strong taste prevails. Better to release the big ones to fight again. To me, catfish steaks are nearly as good as crappie, but to each his own tastes. My cleaning method is time consuming, but personally worth it.
Beaver lake catfish should in general be cleaner and better tasting than those from the Arkansas River, in my opinion.