Some fish consumers believe that flathead catfish are the best tasting of all the catfish species. Their meat is white, firm, flaky and quite mild. The great thing about flatheads is you can cook the fish with or without the skin, whole or filleted. The recipe possibilities are also endless. You can fry, bake, broil, saute or grill them. They are great to use in a complex recipe, or one that simply calls for plain cooked fish. Whichever method you use, the flathead is bound to come out tasty and have everyone begging for more.

Light your grill and prepare the coals, if you are using a charcoal grill. Fill the grill with approximately 15 coals per pound of fish, then light. Allow the coals to become flameless and red, before putting the fish on to cook.

Wash off the flathead fillets and pat dry with a paper towel. Lay the fillets on a plate and sprinkle each side with a good amount of lemon pepper seasoning and garlic powder, to taste.

Place approximately a heaping 2 tbsp. of mayonnaise per fillet into a large plastic bowl. Use enough mayonnaise to coat each fillet.

Put each flathead fillet into the bowl and smear the mayonnaise on each side. Place the coated fillet on a plate. Repeat this step until all of the fillets are coated.

Spread out the coals, once they are ready. Place the lid on the grill and close the vents for five minutes to allow the grill to cool down.

Spray the grill rack with a vegetable oil spray, so the fish will not stick to it while cooking. Place the rack back on top of the grill and lay the fillets on it. Close the lid.

Cook the flathead fillets for six minutes each on both sides. Check the fillets by sticking a fork or a knife into them. If the meat is firm and flakes when you poke at it, the flatheads are done. Sprinkle the top of the fillets with fresh lemon or lime juice, and serve.