I have tried them many ways, but my favorite is to remove scales and scour/score (sp?) them on the sides to aid in cooking the small bones found there and then deep fry to golden brown and serve with fried taters and onions. I have also filleted them after they were scaled leaving the outer skin intact. Remove the rib bones and scour from the fillets from the inside and then deep fry. I think the backbone adds more flavor and I like to eat the tail fin for dessert. I have also pickled them and canned them for use making fish patties later. I grew up on the Gasconade River (stream fed) and during the fall/winter, we would gig them at night using a gas light. We still get together once or twice a week for a night on the river and fish fry on the bank afterwards. The colder the water the more firm the meat is and the better I like it.
CK
