After I fillet mine, I soak them in salt water 2-4 days, rinse them. If I don't cook them then, then I freeze them in just water.

The soaking seems to draw the oil out of them and they have very little fish taste to them.

When I fry them, all of the bones cook well enough that I don't notice them. Every now and then, I'll miss a couple rib bones that you notice.

I deep-fry mine in a basket fryer. I haven't ever tried cooking them in a skillet, but mine are crispy on the outside and firm.

1 cup flour
1 cup cornmeal
1 tbs cornstarch
1 tbs baking powder
garlic powder
onion powder
pepper
salt

batter is 1/2 cup beer and 4 tbs flour